green tacos: kale and scallion tacos with cilantro pepita salsa and quick-pickled red onions

kale and scallion tacos with cilantro pumpkin seed salsa and pickled red onions 

Tacos, yes please! They are fun, the best excuse to eat with your hands, and you can pile on whatever you want on them-- but you definitely want this kale and scallion filling. This taco is so unbelievably delicious and comes together crazy fast-- don't let the multiple steps mislead you. The onions will pickle as you make the salsa and then the filling. Before you know it you’re going to town on these green, scrumptious tacos. But this salsa, is not just any salsa-- it’s pretty mind blowing. And by the way, pepitas, or raw hulled pumpkin seeds, are high in protein and fiber, nicely rounding out this meal. 

green tacos: kale and scallion tacos with cilantro pepita salsa and quick-pickled red onions

serves 6 

quick-pickled red onions
½ a red onion
2 tablespoons apple cider vinegar
1 bay leaf
5 black peppercorns
¼ teaspoon fennel seeds (optional) 

Thinly slice onion and place in a large bowl. In a saucepan, bring vinegar, ½ teaspoon salt, 1 cup water, bay leaf, peppercorns and fennel seeds, if using, to a boil over high heat. Strain liquid over onions and let cool at room temperature; drain. 

cilantro pepita salsa  
1 cup cilantro, leaves and tender stems (loosely packed), plus more for serving  
½ cup pepitas (raw hulled pumpkin seeds), plus more for serving
1 jalapeño, stemmed and seeds removed
2 cloves garlic
1 lime, zest and juice
3 tablespoons extra virgin olive oil 

Preheat oven to 350°F. On a rimmed baking sheet, spread the pepitas in an even layer, roast until lightly golden, shaking the pan halfway through, 8-10 minutes. Let cool; add to the bowl of a food processor. Add rest of ingredients minus the olive oil and pulse until all ingredients are finely chopped and well combined. Drizzle in olive oil and pulse until a thick paste forms. 

kale and scallion filling
1½ tablespoons extra virgin olive oil
1 cup chopped scallions
1 teaspoon ground cumin
1 teaspoon chili powder
5 cups chopped kale, stems removed

for serving:
6 corn tortillas
½ cup finely shredded cotija cheese  (optional) 

In a large skillet, heat olive oil over medium-high heat.  Add scallions and cook until softened, 2-3 minutes. Add cumin and chili powder; cook until fragrant, stirring, about 1 minute. Add kale and cook until wilted, stirring, about 2 minutes. To assemble: fill a warm tortilla with kale filling and top with salsa, cheese, cilantro, pepitas, and pickled onions.