Recipe (from Bomba Taco + Bar) and photo courtesy of Idaho Potato Commission
Makes 12 tacos
3 lbs. Idaho potatoes, scrubbed, cut in ¾-inch cubes (about 2 qts.)
6 T. canola or vegetable oil
3 T. finely chopped garlic
1 large bunch kale, stemmed and coarsely chopped (about 6 c. packed)
1 lb. grape tomatoes, halved (about 3 c.)
2 ¼ c. charred corn kernels*
24 corn or flour tortillas, 6- to 7-inch size
1 ½ c. prepared garlic mayonnaise or garlic aioli
3 c. shredded cabbage
1 lb. queso fresco, crumbled
Hot sauce and lime wedges for garnish
Bring large pot of salted water to a boil. Add potatoes and cook 4 minutes or until just tender; drain. Sauté potatoes in a skillet with 3 tablespoons oil until golden brown. Salt if desired. Remove potatoes from pan.
In same skillet, sauté 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.
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.
*Char 3 medium ears of corn over an open flame, or char fresh or frozen (thawed and patted dry) corn kernels in a dry skillet over medium-high heat.