Monday is Cinco de Mayo and we can’t think of a better way to celebrate than serving up some margaritas and tacos! Check out our recipe for Loco Kale Sunshine Street Tacos, featuring seasonal veggies and our delicious Loco Chipotle burgers.

Loco Kale Sunshine Street Tacos

Servings: 8 tacos

[ul style=”1″]

[li]2 tablespoons olive oil[/li]

[li]½ yellow or red onion, diced[/li]

[li]½ teaspoon oregano[/li]

[li]1 teaspoon sea salt, divided[/li]

[li]7 garlic cloves, minced[/li]

[li]2 bell peppers, diced[/li]

[li]1 cup organic frozen corn[/li]

[li]1 bunch kale, stems trimmed, washed, and sliced into ribbons[/li]

[li]½ teaspoon black pepper[/li]

[li]1 teaspoon cumin[/li]

[li]1 package Loco Chipotle Sunshine Burgers, heated per package instructions[/li]

[li]1 lime, juiced[/li]

[li]8 organic corn tortillas, warmed per package instructions[/li]

[/ul]

 

Optional Taco Toppers:

[ul style=”1″]

[li]Pumpkin seeds[/li]

[li]Avocado[/li]

[li]Cilantro[/li]

[li]Lime wedges[/li]

[/ul]

 

Over medium heat combine olive oil, onion, oregano, ¼ teaspoon salt, and garlic; cook until garlic is fragrant and onions are translucent. Add bell peppers and stir 2-3 minutes until well combined with garlic, onions, and spices. Add corn and another ¼ teaspoon salt to the mixture and stir until corn is cooked thoroughly. Add kale, ½ teaspoon salt, pepper, and cumin to pan. Stir until kale is just wilted. Remove pan from heat and crumble in Loco Chipotle Sunshine Burger and stir so burger is evenly distributed into kale mixture. Add in lime juice and stir again. Spoon mixture into 8 tortillas and top with avocado, cilantro, pumpkin seeds, and additional lime, if desired.

 

What’s your favorite taco topper?