Honeycrisp Apple Tacos
Get weird with your tacos by mixing a savory combination of honeycrisp apples and onions, seasoned with garlic and honey, into your tacos this autumn.
Servings: 2 servings
Ingredients
- 4 8" tortillas (or use 6-8 smaller taco-sized tortillas)
- 1 cup shredded kale
- ½ teaspoon extra virgin olive oil
- 2 tablespoons walnuts toasted
- 1 tablespoon unsalted butter
- 1 yellow onion cut into thin slivers
- 1 honeycrisp apple cut into thin slivers
- 2 tablespoons honey
- 2 tablespoons minced garlic
- salt, pepper, and red pepper flakes to taste
- good balsamic vinegar
- ¼ cup pepper jack cheese shredded
Instructions
- Preheat the oven to 350 F. Wrap the tortillas in aluminum foil and bake for 15 minutes. Set aside.
- In a bowl, massage the extra virgin olive oil and a pinch of salt into the kale. Set aside.
- If the walnuts are not toasted, put them on a small baking dish in the oven for the last 5 minutes of the tortilla baking.
- In a large saute pan, heat the butter over medium heat.
- Add the onions and saute for 2-3 minutes.
- Then add the garlic to the onions and saute for 2 more minutes.
- Add the apples to the pan, saute for 2 minutes.
- Pour the honey in the pan, and stir to coat the apples and onions. Salt and pepper to taste, including the red pepper flakes if desired. Saute 2 more minutes, then remove from heat.
- Assemble the tacos by putting the kale in each tortilla, then the apple onion mixture. Top with walnuts and cheese, and drizzle sparingly with balsamic vinegar.
- Eat immediately.