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.