Kale, Corn and Potato Taco | Idaho Potato Commission

Ingredients

• 3 pounds Idaho® potatoes, scrubbed, cut in 3/4-inch cubes (about 2 quarts)
• 6 tablespoons canola or vegetable oil
• 3 tablespoons finely chopped garlic
• 1 large bunch kale, stemmed and coarsely chopped (about 6 cups packed)
• 1 pound grape tomatoes, halved (about 3 cups)
• 2-1/4 cups charred corn kernels (*see note)
• 24 corn or flour tortillas, 6-7-inch size
• 1-1/2 cups prepared garlic mayonnaise or garlic aioli
• 3 cups shredded cabbage
• 1 pound queso fresco, crumbled
• Hot sauce
• Lime wedges for garnish