Rick Bayless Tacos: Creamy Greens & Potatoes Tacos

Some version of this dish has surfaced regularly on our menu at Frontera Grill for over three decades. It’s inspired by a dish—rajas con crema, roasted poblanos with caramelized onions and cream—that’s common wherever people sell the home-style tacos de guisados. With added potatoes and greens, in my opinion, the dish soars as a wonderfully substantial taco filling.

About the dairy: While the crema, crème fraiche or heavy cream work like a charm, the sour cream and yogurt are trickier. If the pan is too hot when you stir either of them in, they can curdle. But clearly the leanest version of this dish would be made with nonfat yogurt, if that is important to you. Just know that it is the most prone to curdling; if you get it incorporated without curdling, the result is really quite delicious. On the flip side, you could leave out the dairy completely and, instead, add the salsa to the skillet as you heat everything together just before serving. The dish will lack that satisfying creamy texture—plus it will be spicier—but a lot of people like it that way.

And if, for some reason, taco making doesn’t seem to appeal, this mixture can be turned into a great pasta dish.

[pixpusher]

I love these veggie dishes. Keep 'em coming.

[mollygardens]

I frequently eat lambs quarters greens from my garden so I’m excited to try this! It’s a weed here in West Texas so grows very well with just a little supplemental watering. I can imagine serving this to my grandchildren but serving the poblanos separately for those with young tender mouths! They WILL eat chips (a rare treat in their house) with hot salsa saying “hot, hot!” So we are trying to train their palates. 🙂

[michaelmcnally]

Veg tacos are awesome, I am generally disappointed that taco places (in Austin!!!) think that "veg tacos" should be half-cooked zucchini and carrots with no salt. But things like this recipe is where we need to be going.

[benjaminj.]

Really love the veg oriented taco's. Keep them coming!

[alexandra]

I get a lot of lacinato kale from my CSA each week and i am all about transforming the hearty greens. Thanks, Rick! Update: Made this tonight. Was very good! Made with some bacon fat, kale and used ricotta and some sour cream, then feta and a store bought green salsa. I will remove the kale stems next time though, as they remained hard to chew. Will make again in my taco rotation!

[jacquelynhill]

YES! More veggies, please!
Love this recipe.

[kathym]

You have given new meaning to salting water. 🥰 Thank you for being your natural self. 🌞

[ceci]

this looks sooo good!!! I think adding some calabacitas would be even better!

[virginiaf.]

If I don't use the broiler, I use a cake rack over an electric coil ... it works very well.

[shastafog]

Sweating them is a important step for me. Hot blistered pepper in bag for about 15 minutes

[joancoleman]

Made this, it was fantastic. I was worried about the kale, b/c the hubs doesn’t like it. But, he liked these tacos. Thanks, Rick!

[wurzle]

I've been making your veggie dishes so much recently it accidentally turned me vegetarian. They're all so good!

[eileennahan]

I am always looking for very flavorful veggie dish. I love this one. 🤬👏🏽

[annaavina]

I will definitely be making this. I'm already hungry. Thank you for sharing. 😊

[BryanStAmant]

Chef, we made this dish tonight just like you presented it, with herby spicy tomatillo salsa. It was exquisite! Easy to make and full of flavor. You were right about it becoming an instant family favorite. Thank you so much for sharing this recipe and your technique:)

[L.Spencer]

I'm just learning that adobada is the same as pastor. Found out because I was remembering all the pastor tacos we had in Mexico but never see the spits here in San Diego. But it basically does exist, just in a different form.

[RichPurdum]

My wife Martha was watching over my shoulder and was asking where are the garbanzos? I love this and will try to convince her to make it. Our local go to called Zocalos in Roseville has klke bowls which are great. I can't get past their guaymas ceviche or their tacos de cauzulea with chorizo. House made tortillas.

[java]

Crema, creme fraiche, etc are generally too rich for my taste, so I´ve been using Labne. Very flavorful, and with bit more accidity

[jpallen]

Honestly the best thing I found lately is light avocado oil spray on them and in air fryer for few minutes and the skins just peel right off so easy. No charred bits and black mess. That does impart flavor but more difficult….

[stephanielucas]

This looks amazing! Will definitely try.