Ingredients
Equipment
Method
- In a frying pan over medium heat, add the olive oil. Once hot, add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic to the pan and cook for an additional minute until fragrant.
- Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spatula, for about 7–10 minutes. Drain excess fat if necessary.
- Stir in the kale, diced tomatoes, and harissa paste. Mix well and season with salt and pepper. Allow it to cook for about 8–10 minutes until the kale is wilted and the tomatoes are softened.
- Meanwhile, warm the corn tortillas in a separate dry pan for about 30 seconds on each side or until they become pliable.
- To assemble the tacos, spoon the beef and kale mixture onto each tortilla, then fold them in half.
- Serve the tacos cut in half on the plates and drizzle with tahini. Accompany with your favorite toppings like fresh cilantro, lime wedges, avocado slices, or crumbled feta cheese.
Nutrition
Notes
Feel free to get creative with your ingredients! If ground beef isn't your thing, ground turkey or lentils work wonderfully as a substitute. You can also swap kale out for spinach or Swiss chard if you prefer. Leftovers can be stored in an airtight container in the fridge for up to 3 days; simply reheat in a pan over medium heat or in the microwave. Enjoy experimenting with different toppings, and remember, there's no right or wrong way to enjoy your tacos! Happy cooking!