Potato & Spinach Tacos
These potato and spinach tacos are definitely a family fave! Living in a house with 3 other people who don’t eat the same diet as you 100% of the time can be tricky – luckily for me, Mexican inspired dishes are ones we can all agree on. I keep the actual taco filling fairly mild for the sake of my children and then load it up with jalapenos or my jalapeno cashew cheese sauce for my husband and I – to give us that extra spicy kick that we love.
I find that this is a great lazy weekend kind of meal – even though it does take 30 minutes to cook, 20 of those minutes are totally hands off whilst the potatoes are in the oven, giving me time to play with kids or do something else entirely. The whole meal comes together super quickly and it’s great to sit down to these tacos whilst we watch a family movie together on a Saturday night.
We love tacos and I do make several versions of them – mostly using beans or lentils in the filling, but these potato and spinach tacos are fab for when you just want something a little different. I was inspired to make this version by our local Mexican restaurant. Dave and I used to love going there for date night (yep we are totally parents now and need to schedule our romance haha) or other special occasions and when I first switched from vegetarian to vegan I was worried we’d need to find a new restaurant to frequent. Luckily they had a potato and spinach taco that they assured me was vegan and I fell in love.
I have been playing with this recipe for a while and this is the one that I feel most similar to the one from the restaurant and it’s nice to be able to share it with the kiddies too. I mean, I would take them with us – but then it wouldn’t be date night, right ;-)?
It really is very easy to make – the only semi weird ingredient is nutritional yeast – but that’s becoming less obscure by the minute and is pretty much a staple (along with sriracha) in every plant based eater’s pantry. I have even seen it recently in the local major supermarket’s health food aisle!
Check out the video and the recipe below. What is your favourite taco filling?
A delicious vegan, dairy free and gluten free version of a family favourite.
- 1/2 lb. Royal Blue Potatos peeled, chopped small
- 1 tbsp olive oil extra virgin
- 1 tsp Sea Salt
- 1 Onion Diced
- 3 Garlic Cloves Minced
- 1 tsp Mexican Spice Blend see notes
- 1/4 Cup Nutritional Yeast
- 3/4 Cup Almond Milk unsweetened
- 1 1/2 Cups Baby Spinach
- 1/2 Lemon Juice Only
- 1 tbsp Cilantro Chopped
- 8 Taco Shells Warmed
Pre-heat oven to 400 F. Prepare a baking tray with grease proof paper
Place potatoes in a bowl and add olive oil and salt. Stir to combine
Lay potatoes out evenly on baking tray and bake for 20 minutes
In a skillet over medium heat, add onions and garlic. Cook 2-3 minutes until onion softens and then add your cooked potatoes.
Add mexican spice blend and nutritional yeast. Cook one more minute
Add Almond Milk and simmer for 2-3 minutes
Add baby spinach and allow to wilt (1-2 minutes). Stir through.
Add Lemon juice. Stir to combine and then take off the heat.
Fill taco shells and top with cilantro, and optional jalapeno cashew cheese sauce. Serve with lemon wedges (optional).
I have a mexican spice blend pre-made in my pantry. 2 parts cumin, 1 part paprika, 1 part ground chilli, 1 part coriander leaves.