A superb vegan taco recipe that is perfect taco night. If you want you can make them vegetarian by adding some queso fresco. Don't let the simple ingredients list fool you into thinking these tacos are plain, far from it. They are bursting with great flavors.
Heat the oil in a very large pan. Once warm add the onion and sprinkle with pinch of sea salt. Sauté until soft and translucent.
Next add the minced garlic and sauté for 2 minutes. Then add the potatoes, mix well and cook until soft. Stir now and then for even cooking. You can cover the pan or add a little bit of water to prevent them from sticking to the pan and having to add extra oil. Sprinkle the potatoes with a little bit more salt.
Once the potatoes are cooked through mix in the spinach. Adding a little bit at at time until all has been added. Cook just until wilted. Taste the potatoes to see if more salt is needed. Then sprinkle in the ground black pepper and more salt if desired. Turn off the heat and serve.
To Serve The Tacos
Warm the tortillas and place about a couple of tablespoons of the potato mix into each tortilla.
Top with sliced red onion, serve with a couple of lime wedges and salsa. Let everyone add the lime juice and salsa.
**It is very important that the potatoes be well salted, because they combined with the onion and garlic is where most of the flavor comes from. After the potatoes are cooked through be sure to taste them and if needed add another pinch of sea salt.To make these tacos vegetarian, top with some crumbled queso fresco or panela. Or you can also use a vegan queso if desired.