Begin by preparing your cashew cream - add cashews to a heatproof bowl and top with one cup boiling water. Let soak for at least 10 minutes to soften. Add to a blender and make a cream sauce.

Slice potatoes into thin rounds, place on a heatproof plate, and microwave for 5 minutes to soften. If you don't have a microwave this is OK, but your potatoes may need to cook a little longer in step 3.

Add olive oil to a large skillet and heat over medium. Add potatoes in a thin layer and sprinkle with sea salt. Let sit for about 5 minutes until the bottoms begin to get crispy and browned. You may want to add the potatoes in two batches, to not overcrowd the pan. Stir and flip as needed to prevent burning, but make sure not to agitate them too much as you want a crust to begin to develop. Sprinkle with cumin and chili powder. Add a bit more oil if things begin to stick.

Add minced garlic and stir for 30 seconds more.

Add kale to skillet along with one half cup water. Cover the skillet to let kale steam and soften for about three minutes. Remove lid and stir. Cook over medium low for a few more minutes until water is evaporated.

Pour cashew cream over entire mixture and stir to combine. Remove from heat and add lime juice.

To serve, add kale potato mixture to a corn tortilla with a spoonful of salsa verde, some pickled onions, and a few sprigs of micro greens.