Potato and Kale Tacos with Avocado Salad - California Avocados

Ingredients

• Avocado Salad, (see make-ahead recipe below)
• 1 lb. small potatoes, peeled and quartered
• 1/4 cup olive oil, divided
• 2 Tbsp. water
• 1 bunch kale, stemmed and torn into pieces
• 1/2 lime, juiced
• 1 jalapeño, seeded and diced (optional)
• 1/2 tsp. salt, divided
• 1/2 tsp. pepper, divided
• 1 clove garlic, minced
• 1/2 tsp. cumin
• 16 (4-inch) corn tortillas
• As needed Salsa or hot sauce of your choice to taste
• 4 oz. queso fresco, crumbled (skip cheese for vegan tacos)
• Avocado Salad
• 2 ripe, medium Fresh California Avocado, seeded, peeled and diced
• 1 lime, juiced
• 1 Tbsp. minced red onion
• 2 tsp. olive oil
• 1 pinch salt
• 1 pinch pepper