Beet and kale tacos on dark grey serving platter.

Beet and Kale Tacos with Avocado Sauce

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


With a fresh twist on tacos, these Beet and Kale Tacos with Avocado Sauce will leave you feeling satisfied and good about what you’re eating. Best part? They taste amazing.



  • 812 small corn tortillas
  • 6 medium beets cooked* (3 cups diced)
  • 68 kale leaves (34 cups chopped)
  • 1 Tbsp. olive oil
  • 4 ounces goat cheese
  • salt
  • lime wedges for garnish (optional)

For the Sauce:

  • 1 avocado
  • 1 jalapeño
  • 1 small handful cilantro (1/3 cup)
  • 1/2 cup milk
  • 1 Tbsp lime juice (juice from 1/2 lime)


  1. Prep the Ingredients: Remove the stems from the kale leaves, chop the leaves into small pieces and place the chopped kale in a medium sized bowl. Cut the cooked beets into cubes (1/2″ cubes work well) and put in the medium sized bowl with the kale. Gently toss the kale and beets with the olive oil and a couple pinches of salt. Set aside.
  2. Make the Sauce: Remove the stem, ribs and seeds from the jalapeño. Cut the avocado in half, remove the pit and use a spoon to scoop the avocado out of the skin. Put the avocado, jalapeño, cilantro, milk, lime juice and 1/2 tsp. of salt in a small food processor, blender or bullet. Blend until all the ingredients are well combined.
  3. Assemble: Warm the tortillas in the microwave for 10 seconds to make them more pliable. Now it is time to assemble your tacos! Put beets, kale, goat cheese and a couple spoonfuls of avocado sauce in each taco. Serve with lime wedges for a fresh zesty squeeze of lime juice over the tacos (optional). Enjoy!


*You can buy beets precooked at the grocery store in the produce section or you can cook beets quickly and easily at  home!