Kale, Corn and Potato Tacos

Day PartDinner, Lunch
Menu PartEntree
Cuisine TypeMexican

Chef Michael Waller
Bomba Tacos & Rum
Rocky River, Ohio

At Bomba Tacos & Rum in Rocky River, Ohio, 17 varieties of tacos are spotlighted on the menu, including this vegetarian version. Charred corn kernels give these tacos a smoky profile while vegetables like vibrant green kale and sauteed golden potatoes pack a powerhouse of flavor as well as nutrition.  


3 lbs. potatoes, scrubbed, cut in 3/4-inch cubes (about 2 quarts)
6 tbsp. canola or vegetable oil
3 tbsp. garlic, finely chopped
1 large bunch kale, stemmed and coarsely chopped (about 6 cups packed)
1 lb. grape tomatoes, halved (about 3 cups)
2-1/4 cups charred corn kernels
24 corn or flour tortillas, 6-7-inch size
1-1/2 cups prepared garlic mayonnaise or garlic aioli
3 cups cabbage, shredded
1 lb. queso fresco, crumbled
Hot sauce, as desired
Lime wedges, for garnish



1. In large pot, bring salted water to boil. Add potatoes and cook 4 minutes or until just tender and drain.
2. In skillet, saute potatoes with 3 tablespoons oil until golden brown. Salt if desired. Remove potatoes from pan. In same skillet, saute garlic in 3 tablespoons oil for 30 seconds. Add kale, tomatoes and corn. Stir over medium-high heat just until kale is softened and vibrant green, about 3 minutes.
3. To serve, spread 1 tablespoon garlic mayonnaise down center of each tortilla. Top with 2 tablespoons shredded cabbage, about 1/3 cup each kale mixture and potatoes. Sprinkle with queso fresco and drizzle with hot sauce. Serve with lime wedges.

Photo courtesy of Idaho Potato Commission

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