INGREDIENTS
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3 tablespoons olive oil
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1 small sweet potato, peeled, grated
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1 garlic clove, finely chopped
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4 cups Tuscan kale, ribs and stems removed, torn into bite-size pieces
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2 tablespoons fresh lime juice
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Kosher salt, freshly ground pepper
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4 corn tortillas, warmed
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1 avocado, thinly sliced
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¼ cup crema mexicana