In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Soy-Free, Mediterranean, No Added Sugar, Protein Plus
2 Servings, 770 Calories/Serving
These crisp tacos remind Chef Brie of the ones sold on the streets of Southern California. Made with leafy kale, pickled jalapeños, and hearty protein, her version hits the mark on seasoning and flavor.
Calories 770, Total Fat 34g (44% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 290mg (13% DV), Total Carb. 76g (28% DV), Fiber 8g (29% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the filling ingredients
Heat the oven to 400°F.
Prep your protein
Cook the taco filling
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add half the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until the protein is lightly browned but not yet cooked through, 2 to 3 minutes. Stir in the chopped cilantro stems and as many jalapeños as you like and cook until fragrant, about 30 seconds. Stir in the Mexican simmer sauce base and ¼ cup [½ cup] water.
Working in batches if needed, add the kale and season with salt and pepper. Reduce the heat to medium, cover, and cook, stirring occasionally, until the kale is wilted, about 3 minutes. Uncover and continue cooking until the filling is thickened and your protein is cooked through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. While the filling is cooking, prepare the tortillas and remaining garnishes.
Crisp the tortillas
On a sheet pan, lightly brush the tortillas on one side with 1 to 2 teaspoons oil; arrange side by side, oiled side down. Toast in the oven until starting to brown, 3 to 4 minutes. Using tongs or a spatula, turn each tortilla and fold in half to form a shell. Continue toasting if needed until the shells hold their shape and are crisp, about 1 minute longer. Transfer to a paper-towel-lined plate.
Prep the remaining garnishes
In a small bowl, stir together the remaining onion and chopped cilantro leaves.
Set out the tortillas, taco filling, tomato, queso fresco, and onion-cilantro mixture. Invite everyone to assemble their own tacos.