Why recepie famous for?
Filled with greens, roasted vegetables, and a little queso fresco, these veggie tacos are easy to make for a fun weeknight meal. This recipe from Gabriela Cámara is part of Healthyish Superpowered, a dinner series honoring female activists and chefs across the country, in partnership
Ingredients
1 large rutabaga, peeled, cut into ½" pieces (about 6 cups)5 Tbsp. extra-virgin olive oil, divided
Kosher salt
1 large white onion, thinly sliced
1 bunch curly kale, stems and ribs removed, leaves cut into 1" pieces
½ tsp. crushed red pepper flakes
1 Tbsp. fresh lime juice
1 cup watercress
8 corn tortillas, warmed
3 oz. queso fresco or Cotija cheese, crumbled (about ½ cup)
Hot sauce (for serving)
Instructions
Preheat oven to 425°. Toss rutabaga with 3 Tbsp. oil on a parchment-lined rimmed baking sheet; season with salt. Roast, tossing once halfway through, until golden brown and tender, 15–20 minutes.Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium. Add onion and cook, stirring occasionally, until slightly softened and golden brown, 8–10 minutes. Add kale, red pepper flakes, and ⅓ cup water and cook, stirring occasionally, until kale is tender but still bright green, about 3 minutes. Add rutabaga, season with salt, and toss to combine.
Toss watercress with lime juice in a small bowl; season with salt.
Divide rutabaga mixture among tortillas. Top with watercress mixture and queso fresco. Serve with hot sauce alongside.
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