Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Jalapenos, halved and seeded ((the more heat you want, the more seeds you shoud leave in)); 1 Peppers, Anaheim, cored and halved ((sub 1/2 a green pepper if you can't find an Anaheim)); 1/2 lb Tomatillos, husked and halved ((it looks like a green tomato with a husk on the outside. Pick small firm ones.)); 1/4 Onion, peeled; 1 cloves Garlic, peeled; 1/2 Lime, juice of; 1/4 tsp Salt; 1 lb Tofu, extra-firm (vacuum-packed preferable), cubed ((the smaller the cubes, the more surface area for flavoring!)); 2 Tbsp + 1 Tbsp Cooking oil; 1 tsp Cumin; 2 tsp Coriander; 3 cloves Garlic, minced; 1 bunch Kale, leaves separated, stems chopped into 1/2" segments; 2 Tbsp Cooking oil; 1/4 tsp Red pepper flakes (optional); 1 Limes, juice of; 8 to 12 Tortillas, soft-taco sized; 1 to 2 Avocado, sliced or cubed; 1 cup Salsa verde, ingredients listed separately

Active: 30 min Total: 30 min

Original

Dependency

Cuisines

Latin

Ingredients

Metric

Servings:

Salsa Verde:

Jalapenos - 1 , halved and seeded ((the more heat you want, the more seeds you shoud leave in))
Peppers, Anaheim - 1 , cored and halved ((sub 1/2 a green pepper if you can't find an <a href="http://www.naturesfinestproduce.com/images/Anaheim%20pepper.jpeg" target="blank">Anaheim</a>))
Tomatillos - 1/2 lb , husked and halved ((it looks like a <a href="http://www.foodsubs.com/Photos/tomatillos7.jpg" target="blank">green tomato</a> with a husk on the outside. Pick small firm ones.))
Onion - 1/4 , peeled
Garlic - 1 cloves , peeled
Lime - 1/2 , juice of
Salt - 1/4 tsp

Rotisserie Chicken and Kale Tacos with Salsa Verde:

Tofu, extra-firm (vacuum-packed preferable) - 1 lb , cubed ((the smaller the cubes, the more surface area for flavoring!))
Cooking oil - 2 Tbsp + 1 Tbsp
Cumin - 1 tsp
Coriander - 2 tsp
Garlic - 3 cloves , minced
Kale - 1 bunch , leaves separated, stems chopped into 1/2" segments
Cooking oil - 2 Tbsp
Red pepper flakes (optional) - 1/4 tsp
Limes - 1 , juice of
Tortillas, soft-taco sized - 8 to 12
Avocado - 1 to 2 , sliced or cubed
Salsa verde - 1 cup , ingredients listed separately

Prep

Jalapenos {Follow this video just for the halving part} / Anaheim peppers / Tomatillos / Onion - If you made this for Tuesday's meal, you're done; otherwise prep as directed. Tomatillos can be a bit sticky once you remove the husk - that's normal. Just give them a rinse. (Can be done up to 5 days ahead)
Make salsa - Situate top rack about 6" (15 cm) below broiler. Place ingredients on a sheet pan and brush with oil and sprinkle with salt. Broil for 10 to 15 minutes, turning midway through. Place broiled ingredients in a food processor. Add garlic cloves, lime juice, and salt. Puree until a salsa forms. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
Tofu - Chop into 1/2" (1.25 cm) cubes and then toss in 2 tbs. (30 ml) cooking oil, cumin, coriander, and a pinch of salt. (Can be done up to 1 day ahead)
Garlic / Kale - Prep as directed. (Can be done up to 3 days ahead)

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Make

Heat a skillet over medium heat. Add tofu and saute until tofu is seared and golden, 5 to 7 minutes. Remove from pan skillet and set aside.
Return skillet to heat and add in another tbs. (15 ml) of cooking oil. Add garlic to heated oil. Once you can smell the garlic, add kale stems with red pepper flakes (if using) and a dash of salt. Saute until softened, ~3 minutes.
Next add in kale leaves, as much as can fit into the pan with a dash of salt. Add more as room is made in the pan. When kale leaves are mostly wilted, return tofu to skillet for one final toss together. Finish with lime juice and then season to taste with salt, pepper, or more spices.
Heat up tortillas according to package instructions. Slice or cube avocado. Have everyone assemble tacos with filling and top with avocado and salsa verde.

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