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  • Writer's picturemeghannbower

Potato & Kale Breakfast Tacos

Updated: Oct 27, 2021

Breakfast tacos are a cultural foundation in my home of Central and South Texas. We have competitions and festivals that honor the breakfast taco. If you're lucky, your boss will bring bags of them to the office for breakfast on Fridays. Discussions of where to get the best breakfast tacos in town sprinkle into to casual small talk, next to talk about the weather. Breakfast tacos have been known to cure any hangover or heartbreak. Its every bit as big of a deal down here as barbequed brisket.

The traditional breakfast taco is usually filled with a rich, slow-cooked, fatty meat, maybe eggs, beans, potatoes, cheese tucked into a warm, homemade flour tortilla. So delicious. So inflammatory. Traditional breakfast tacos usually make you feel sleepy and foggy. Not a great start to the day if you need to get things done.

My version is a bit on the lighter side. These tacos are a low-fat way to get in some quality protein and carbohydrates to start your day. Kale is a natural anti-inflammatory and brings loads of antioxidants and protein to the party. Potatoes themselves bring a bit of protein and a ton of nutrients packed into the skins. You definitely won't feel like taking a nap after eating these tacos!


  • 4-5 medium Yukon gold potatoes, chopped

  • 1 yellow onion, roughly chopped

  • 2 1/2 tbsp. Extra Virgin olive oil, divided

  • 1 1/2 tsp ground cumin

  • 1 1/2 tsp granulated garlic

  • 1 1/2 tsp paprika

  • 3/4 tsp smoked paprika

  • 1/4 tsp cayenne

  • 1 1/4 tsp salt, divided (plus more to taste)

  • 1 bunch of kale, washed, destemmed, chopped and massaged*

  • Gluten free tortillas (I like La Tortilla Factory Gluten Free Ivory Teff Wraps)

Preheat oven to 425 degrees Fahrenheit.

Line a baking sheet with parchment paper and place potatoes, onion, 1 1/2 tablespoons of the oil, all the spices, and 1 teaspoon of the salt, on the baking sheet. Using your hands, evenly coat the potatoes and onions in the spice mixture.

Pop potatoes in the oven for 45 minutes. In the meantime, wash, destem, and chop the kale. Place the chopped kale in a large bowl, along with the remaining tablespoon of olive oil and 1/4 teaspoon of salt. Using hands, mix and massage (yes, you read that correctly) the kale by gently squeezing handfuls of the kale until it softens.

After 45 minutes, remove the potatoes and onion from the oven and add the kale to the top. Pop back in the oven for another 15 minutes.

Once done, remove from the oven and let cool slightly before mixing everything together.

To make the tacos:

Grab a regular or gluten free tortilla and warm it up by placing on top of the veggies you just took out of the oven (you can also pop in your microwave for a few seconds).

Place potato and onion mixture in tortilla and top with any or all of the following toppings:

  • Salsa/hot sauce (try my Summer Salsa)

  • Avocado

  • Cilantro Jalapeno Dip

  • Chopped raw onion

  • Chopped cilantro

  • Lime wedges

  • Cheese (dairy free or otherwise)

  • Jalapeno, raw or pickled


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