Smoky Red Potato and Greens Tacos

Found on the website “Cooking Light”, the original recipe called for collard greens. However, its creator, Robin Bashinsky, assures us that other greens can be used as well. This is an excellent breakfast taco, and similar recipes suggest adding some black beans for additional nutrition, fiber and color.
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4
6 cups Water
4 cups cubed Potatoes (about 2 medium)
2 Tablespoons Olive oil
1 teaspoon hot smoked Paprika
2 cups sauteed Greens (such as Kale, Swiss chard, or Collard greens)
1/4 teaspoon kosher salt
8 (6-in.) corn Tortillas
1/2 cup chopped fresh Cilantro
1/4 cup thinly sliced Radishes
2 ounces Queso Fresco, crumbled (about 1/2 cup)
8 teaspoons Hot sauce
1. Bring 6 cups water and potatoes to a boil in a large Dutch oven or large saucepan over high. Cover, reduce heat to medium, and cook just until tender, about 10 minutes. Drain well; pat dry with paper towels.
2. Heat oil in a large nonstick skillet over medium-high. Add potatoes; cook until browned on all sides, about 10 minutes.
3. Stir in paprika; cook 1 minute. Add greens and salt; cook 2 minutes or until thoroughly heated.
4. Warm tortillas according to package directions. Place 1/2 cup potato mixture in each tortilla. Top evenly with cilantro, radishes, queso fresco, and hot sauce.

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