Potato Spinach Tacos

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Potato Tacos, or Tacos de Papa, are a common vegetarian offering in Mexico. This recipe includes spinach as well. Easy to make at home!

Time 30 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

POTATO SPINACH TACOS

  • 2 tbsp Olive oil , extra virgin
  • 1 small White onion , finely chopped
  • 1 tsp Salt
  • 4 cloves Garlic , minced
  • 2 large Potatoes , preferably Yukon Gold, cubed
  • 1 lb Spinach
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 12 units Corn tortilla, warmed

GARNISH

  • For garnish Red onion , sliced
  • 1 unit Lime, wedges

METHOD

  • In a large skillet, over medium heat, heat olive oil. Once warm, add onion and season with salt. Sauté until soft and translucent, about 3 to 5 minutes.
  • Add garlic and sauté until fragrant, about 2 minutes. Add potatoes, mix well, and cook until fork-tender.
  • Gradually add spinach, stirring to combine. Cook until just wilted. Season with salt and black pepper.
  • Place potato mixture into tortillas. Garnish with red onion and lime wedge.

NOTES

  • It is very important that the potatoes are well salted
  • It is important to warm corn tortillas before serving. Alternatively, you can use flour tortillas
  • If needed, add a small amount of water to skillet in step 2, to prevent potatoes from sticking
  • Optional: garnish with fresh crumbled queso fresco, salsa, black beans and/or shredded cabbage

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