These Creamy Kale and Potato Tacos are inspired by those served the classic Washington, D.C. restaurant Chaia! This version uses a cashew cream sauce base to cook crispy potatoes and kale for the perfect tortilla filling. Topped with salsa verde, pickled onions, and micro greens, they’re a delicious and easy plant-based dinner option ready in 15 minutes!
What is Chaia?
Chaia is a restaurant in the Georgetown neighborhood of Washington, D.C., that specializes in gourmet vegetarian tacos. I used to live within walking distance and can attest that it serves the best tacos I have ever had (I live in Southern California now). Granted, part of the appeal here is just how well they’re able to transform staple vegetables into truly crave-able meals. If you’re looking for a new way to enjoy eating plant-based, this recipe is a wonderful place to start.
What makes these creamy kale and potato tacos so delicious?
At Chaia these tacos are served with poblano cheese, which adds a definitive richness to the entire dish. To keep today’s recipe dairy-free, we’re substituting cashew cream. Pairing this with crisped potatoes and hearty kale equals a satisfying and hearty final result.
Toppings take this recipe from good to great. We’re mirroring the Chaia technique by serving with salsa verde, pickled onions, and micro greens.
How to Make Quick Pickled Onions
This is a cheater’s method but I find it works very well. First, peel a red onion or shallot and slice into thin rounds. Add to a sealable jar or container and pour apple cider vinegar over to cover. Add a few teaspoons of sugar and a pinch of salt, then stir. That’s it! These will stay preserved for a while in the fridge and add a great pop of flavor to many dishes, particularly bowl meals and salads.
Do you need to pour the liquid out before eating pickled onions?
Nope! The liquid is just a vinegar mixture so it’s best to just pick your onions of of the jar with a fork without removing the liquid. This helps the remaining stay “preserved.”