6 cups, loosely packed of Kale, stemmed, coarsely chopped
3 cups of Grape Tomatoes, halved
2-1/4 cups of Corn Kernels, charred
24 of Flour or Corn Tortillas
1-1/2 cups of Garlic Mayonnaise
3 cups of Cabbage, shredded
1 lb of Queso Fresco, crumbled
of Optional (Hot Sauce & Lime Wedges)
Steps
In large pot, bring salted water to boil. Add potatoes and cook 4 minutes or until just tender and drain.
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.
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.
