Kale Taco Salad Recipe

Prep the kale by removing and discarding tough stems. Stack leaves, roll and thinly slice into ribbons. Place sliced kale in a large bowl.

Massage the kale with 1 tablespoon of the chipotle honey vinaigrette (reserve remaining vinaigrette for serving) or a pinch of salt for about 1–2 minutes until leaves soften and darken.

Add shredded cabbage, diced cucumber, diced roasted poblano, and rinsed black beans to the bowl with the massaged kale. Toss to combine and set aside while finishing other components.

If using fresh corn, char kernels in a dry skillet over medium-high heat until lightly browned, about 4–6 minutes; if using thawed frozen corn, sauté for 2–3 minutes until heated. Let cool slightly.

In a small bowl, combine the corn, diced red bell pepper, minced red onion, chopped cilantro, lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Refrigerate until ready to assemble.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, bring apple cider vinegar, water, sugar and 1/2 tsp salt to a simmer to dissolve the sugar.

Pour the hot pickling liquid over the onions, press the onions down so they are submerged, and let cool to room temperature. Refrigerate for at least 30 minutes (or up to several days). Drain before using.

Heat vegetable oil in a skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer).

Fry tortilla strips in batches until crisp and golden, about 1–2 minutes per side. Use a slotted spoon to transfer to a paper towel-lined plate and immediately sprinkle with 1/2 tsp salt. Let cool.

Alternatively, bake at 375°F (190°C) for 8–12 minutes, tossing halfway, until crisp.

Combine sour cream (or Greek yogurt), basil leaves, lime juice, minced garlic and 1/4 tsp salt in a blender or food processor. Blend until smooth, adding up to 1 tablespoon water to reach a drizzling consistency.

Taste and adjust seasoning; transfer to a squeeze bottle or small bowl and refrigerate until ready to serve.

Whisk together olive oil, vinegar, minced chipotle, honey, lime juice, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or jar. Taste and adjust sweetness or heat—add more honey to mellow or more chipotle for heat.

If using a jar, shake vigorously until emulsified. Reserve about 1 tablespoon to massage the kale (see Salad Base).

Add the corn salsa and about half of the pickled onions to the large bowl with the kale mixture. Toss gently to combine.

Divide the salad among 4 plates or serve family-style in the large bowl.

Drizzle each portion with 1–2 tablespoons chipotle honey vinaigrette and a thin ribbon or dotted spoonful of basil crema. Sprinkle with crumbled cotija, remaining pickled onions, chopped cilantro (if using) and a generous handful of tortilla strips for crunch.

Serve immediately with lime wedges on the side. Leftover vinaigrette and crema can be refrigerated for up to 4 days; tortilla strips are best fresh.