Rutabaga Tacos

healthyish taco rutabaga onion kale red pepper watercress lime juice tortillas cheese hot sauce superpowered

Gabriela Cámara

4 servings

Source

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 cup watercress

1 Tbsp. fresh lime juice

8 corn tortillas, warmed

3 oz. queso fresco or Cotija cheese, crumbled (about ½ cup)

Hot sauce (for serving)

Method

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.