Recipe: Kale Tacos

Fish/shrimp/salmon tacos are a staple in our house. We pretty much have our recipe down pat, but when my favorite healthy food blogger came up with an all-veggie version I thought it would be fun to try something a little different. As I have mentioned before, someone in this household refuses to eat kale, so I had to alter his portion a little by removing the kale and adding some sautéed shrimp. He was pretty pleased and I surprisingly didn't miss the lack of meat.

Kale Tacos
adapted from here

- 1/2 a small onion
- 2 garlic cloves
- 1 Tbsp ghee or coconut oil
- 1/2 a head of red cabbage, shredded
- 1 bunch kale, roughly chopped
- S&P
- 1/2 tsp cumin
- 1/4 tsp chipotle powder {or any other spice you like in your tacos}
- 1 avocado, sliced
- 1/2 cup feta cheese (optional)
- 1 tomato, diced or cherry tomatoes, halved
- 2 cups sprouts of your choice
- small bunch of cilantro, chopped
- 1 lime cut into slices
- 1 tbsp chipotles in adobo sauce
- 1/3 cup of sour cream {I like Wallaby Organic European-Style sour cream}
- 6 corn tortillas {I like Ezekiel organic sprouted corn tortillas}
*please use all organic ingredients if possible!*

First, mix up your chipotle crema by combining chipotles in adobo sauce with the sour cream and a squeeze of lime. Set aside. Put a pot of water on the stove to boil to steam heat tortillas, or use your favorite method for warming tortillas {oven? I still haven't found the perfect solution, so someone please enlighten me!}

In a large skillet warm the ghee over medium heat. Add the onion and sauté for 2-3 minutes. Add garlic and sauté for another minute or so. Add S&P, cabbage, cumin, chipotle, and any other seasonings you choose and cook for 2-3 minutes. Add kale and cook until slightly wilted, remove from heat.

To assemble, layer on the chipotle crema, the kale mixture, on a corn tortilla and top with avocados, tomatoes, cheese, sprouts {omg the best part}, and a squeeze of lime. Enjoy!