Kale Soyrizo Tacos

makes 8 tacos

  • 8 corn tortillas
  • 1 tablespoon olive oil
  • 1 12oz. package soyrizo
  • 1/2 medium onion, roughly chopped
  • 2 cups chopped kale
  • 1 tomato, thinly sliced
  • 1/3 cup crumbled cotija cheese (feta can be substituted)
  • 1/4 cup chopped fresh cilantro, for serving
  • 1/4 cup salsa, for serving
  • lime wedges, for serving

Heat corn tortillas over an open flame and char 2 -3 minutes per side. Wrap tortillas up in a kitchen towel and set aside to keep warm.

Heat oil in a large skillet over medium-high heat.  Add soyrizo and cook for 2-3 minutes. Stir in onions and about 1 tablespoon of water and cook mixture until onions have softened, about 5-6 minutes. Stir in kale and cook for another 2-3 minutes, or until kale has softened and soyrizo starts to char.

To serve, spoon soyrizo kale mixture onto each of the 8 taco shells, followed by tomato, cheese, cilantro, salsa, and finish with a squeeze of fresh lime juice.