Blue Corn Taco with Kale and Radish

Step 1

Preheat the oven to 425°F. Toss the 1 pint cherry tomatoes and 1 sliced onion with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast until the tomatoes burst and the onion is golden, about 20 minutes.

Step 2

While the vegetables roast, remove the stems from the 4 cups kale and chop the leaves. Thinly slice the 4 radishes and dice the 1 avocado.

Step 3

Heat a large skillet over medium heat with 1 tbsp olive oil. Add the kale and cook, stirring, until wilted and tender, about 5 minutes. Season with salt and pepper.

Step 4

Warm the 8 blue corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until soft and pliable.

Step 5

Fill each tortilla with the roasted tomato-onion mixture and the sautéed kale. Top with the sliced radishes, diced avocado, 0.5 cup crumbled cotija cheese, and 0.25 cup pickled jalapeños. Serve immediately.

Step 6

Optional: add a squeeze of lime or a sprinkle of cumin to the kale for extra flavor if you have them.