Spinach Tacos with Potato

These spinach tacos with potatoes are easy to prepare and you’ll be surprised how flavorful such simple ingredients can be. They are the perfect Meatless Monday meal or when you’re looking for a filling budget friendly taco recipe.

Spinach Tacos

Spinach tacos aren’t a common thing in Mexico but they sure do pair excellent with potatoes. Toss in some onion, garlic and seasonings and you’ve got a magical taco combination.

The spinach and potato combination is delicious and nutritious and it won’t break your budget!

Plus the vibrant green of the spinach adds a pretty speckled look throughout the bits of potatoes. Pretty and delicious!

Potato Tacos

Tacos de papa or potato tacos are quite common in Mexico – and they are authentically a vegan taco but occasionally some people add dairy-based ingredients to make them vegetarian.

Most often you’ll see potato tacos deep fried – but we’re not going to be doing that with these tacos, we’re going for a healthier option and not doing any frying.

You can check out my fried potato tacos if you’re craving crispy tacos instead.

Additionally when fried the potatoes are actually mashed, not like here where we’re leaving them in small cubes.

These spinach tacos with potatoes are what American’s like to call “soft tacos”.

Spinach Tacos Made Vegan or Vegetarian

This recipe is perfect for those of you like me that have both vegan and meat-eaters in the house. Just follow the recipe as is and then you can add crumbled cheese to make them vegetarian.

If you’d like you can topped drizzled with my vegan crema and crumbled vegan cotija cheese to give the meal even more flavor.

Both versions are delicious, just depends on your needs or cravings.

To make them vegetarian you can sprinkle with either store bought or homemade queso fresco or panela.

How to Make These Vegan Spinach Tacos

Amigos, the recipe is so crazy simple. There’s not much to it and I promise you’re going to put these tacos on rotation.

For starters, prep all of your ingredients before you begin. The recipe moves fast so be ready.

The potatoes need to be cut into very small cubes. This is so they don’t rip the tortilla as larger cubes. You don’t have to peel them, just make sure the potatoes are thoroughly cleaned. The recipe calls for sautéing them until soft. If you’d like you could also boil them first then sauté. I just don’t like to dirty up another dish so I sauté instead.

So begin by sautéing the onion in a little olive oil until soft and add a little bit of salt to them. Then add the garlic and cook for a couple of minutes. Next add the potatoes, sprinkle with a little salt and cook until soft. Stir now and then to evenly cook.

While the potatoes are cooking you can prep your salsa, if you don’t have one already made. Or you can wash the dishes.

Once the potatoes are soft, add the spinach. If the leaves are large tear them into smaller pieces or use baby spinach instead. Stir and cook until the spinach wilts.

Next add some ground black pepper and a little bit more salt if desired. Stir and cook for 2 minutes. Now you’re ready to serve.

How to Serve

I love these tacos with either a simple salsa verde, a spicy tomato and chile de arbol salsa. Also my fire roasted tomato salsa made in a molcajete is great on them.

All salsas are delicious but each give a slight different flavor.

Besides the queso (if you’re making them vegetarian), another great side dish is refried beans to give the meal a bit more protein.

Occasionally when I have extra chiles gueros or banana peppers, I love to grill them on the stove until soft. They taste amazing, give it a try sometime.

Have Leftovers?

If you have any leftovers you can use them to fill quesadillas, or sopes or gorditas – even burritos!

Another thing I love to do is the next morning warm up the leftovers and serve with a tofu scramble. It makes a delicious breakfast!

More Mexican Potato Recipes

Amigos check out these other potato recipes too.

• Chorizo and Potato Tacos
• Potato and Chorizo Pambazos
• Chorizo and Eggs with Potatoes
• Braised Oyster Mushroom Guisado with Potatoes
• Potato and Yellow Split Peas Curry (not Mexican but super yum)

Potato and Spinach Tacos

Alright amigos below is the fully written recipe. You can also watch the video for a visual guide. If you have any questions do let me know. You can send me and email or reach out on Instagram. Enjoy!

If you make them please do leave a star rating review in your comment. It’s a huge help for my blog if you do so. Gracias!