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Ingredients
  • 1 large rutabaga, peeled, cut into ½" pieces (about 6 cups)
  • 5 Tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • 1 large white onion, thinly sliced
  • 1 bunch curly kale, stems and ribs removed, leaves cut into 1" pieces
  • ½ tsp. crushed red pepper flakes
  • 1 cup watercress
  • 1 Tbsp. fresh lime juice
  • 8 corn tortillas, warmed
  • 3 oz. queso fresco or Cotija cheese, crumbled (about ½ cup)
  • Hot sauce (for serving)
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