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Crispy Kale Ricotta Tacos

Kale has risen and fallen with the trends, but it's always been a great green. It's mellow and hearty enough to go into soups, but tasty and delicate enough to eat on its own or even tossed together with some ricotta in these crispy tacos.

There are several varieties of kale, and they're quiet different from one another. Curly kale is the most typical, frilly and hearty with a tough stem. Lacinato kale (also known as Tuscan kale or cavolo nero) leaves are long, thing and much more delicate than curly kale leaves. You might also see Red Russian kale, similar in appearance to curly but with a flatter leaf and a purple tinge around the edges. Each variety has its own taste and texture, and curly and Red Russian tend to lend themselves better to long cooking than Lacinato. For this recipe, we recommend using curly or Red Russian kale.


- 1/3 cup avocado oil

- 2 cups packed thinly sliced curly or Red Russian kale

- 1 tsp. plus a pinch of kosher salt

- 1/2 tsp. black pepper

- 8 corn tortillas

- 1 15-oz. container of whole-milk ricotta cheese

- 1 8-oz. container of your favorite salsa verde


  1. Heat 1 tbsp. avocado oil in a clean 10-inch cast-iron skillet over medium. Add kale, a pinch of salt, and a pinch of pepper. Cook, stirring often, until kale is slightly wilted, about 4 minutes. Transfer to a medium bowl, and set aside to let cool slightly. Wipe out skillet.

  2. Working with 1 tortilla at a time, place tortilla in skillet. Cook over medium until pliable, about 15 seconds per side. Wrap warmed tortillas in a clean kitchen towel, and set aside. Add ricotta cheese, remaining 1 teaspoon salt, and 1/2 teaspoon black pepper to kale; stir until combined. Spoon about 1/4 cup cheese filling down center of each tortilla; fold in half.

  3. Add avocado oil to skillet, and heat over medium-high until oil is shimmering but not smoking. Add a few tacos at a time, and fry until golden and lightly crisp, 20 to 30 seconds per side. (You’re not deep frying until jaggedly crispy; you’re only pan-frying for a little texture.) Drain tacos on a baking sheet lined with paper towels. Serve immediately with salsa.

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