For the most part, it is I that decides what to cook and serve for our daily meals. My husband is very laid back and never complains — even when he doesn’t particularly care for a specific food. We are always honest with each other about the dishes and together we’ve improved on and developed recipes. I’m super lucky to be married to a person that enjoys food as much as I do — he even cooks and washes the dishes sometimes!
On very rare occasions hubby makes a special request, and of course I am more than happy to cook and help satisfy his craving. A few days ago he requested spinach and potato tacos that he saw on a website. The combination sounded like something I’ve previously seen in Mexican food, but I still looked over the recipe. The photos on the website were scrumptious and so was the recipe, now I was craving the tacos.
I stuck with the basics of their recipe and made some adjustments of my own. The tacos are really easy to prepare and you’ll be surprised how flavourful such simple ingredients can be.
Potato and Spinach Tacos with Queso Fresco
- 800 grams or 1.75 lb. of potatoes it is about two large-sized potatoes
- 600 grams or 1.3 lb. fresh spinach
- 1/3 cup or about half a small white onion finely chopped
- 4 cloves of garlic finely minced
- 2 tablespoons of olive oil
- fine sea salt to taste
- ground black pepper to taste
- queso fresco for topping (you could sub with feta or vegan cheese if desired)
- refried beans as side dish
- grilled chiles as an optional side dish
- corn tortillas
- Prepare any side dish first as the tacos are ready in a short amount of time. Next throughly rinse the spinach to remove any and all dirt that may be trapped on the stems. Also if the stems are really long, cut most of it off. Roughly chop the spinach and set aside. Now throughly clean the potatoes and peel them too. Cut the potato into very small bite-size pieces at roughly the same size -- this is important so that the potato doesn't rip the tortilla.
- Heat the oil in a very large pan, once hot add the potatoes and fry for a few minutes, stirring often to prevent burning. Next add onion and sauté until soft and translucent, then add the minced garlic, and a large pinch of sea salt. Continue to cook until the potatoes are soft and cooked through -- if needed you can add a couple of tablespoons of water to the pan to prevent the potatoes from burning. Now add the roughly chopped spinach to the pan and gently stir the ingredients. Sprinkle some ground black pepper over the ingredients and stir. Continue to cook until the spinach has just begun to wilt. Additionally you may need to add the spinach in a couple of batches as it takes up a large space. Taste and if needed add more salt and/or black pepper.
- Warm the corn tortillas up and scoop a couple of tablespoons into each tortilla, sprinkle some crumbled queso fresco over each taco; and if desired top with a couple of pieces of purple onion. Serve from 3 to 4 tacos per person and with side dishes of your choice. Enjoy!
Though it isn’t pictured here, I served these tacos with some homemade refried beans and some grilled chile peppers. The meal was a hit with my husband and he said it was exactly what he wanted. I have to say that I quite liked them too and since we had leftovers tonight I’ll be enjoying them for breakfast tomorrow.
Have a great week ahead and remember to make these tacos for any day of the week when you want to go meat free!