A Different Take on Tacos: Spinach and Potato Filling – Recipes I want to try

A Different Take on Tacos: Spinach and Potato Filling – Recipes I want to try

This looks like an easy dinner idea for those nights when I’ve written all day. Try this at your own risk. After I’ve given it a go, I’ll tweak it or add notes. Please, feel free to give me some input and if you try it let me know what worked and what did not work.


  • 1 Potato per person, scrubbed or peeled and diced into 1/2″ squares – or use the super convenient O’Brien potatoes in the frozen food section. If using the frozen potatoes, bake them until cooked, follow directions on package.
  • Onion – minced – white
  • Minced garlic – fresh or dry. Start at 2 cloves worth.
  • 1 package frozen spinach – 12 ounces – thawed
  • Pico de Gallo (cilantro, onion, garlic, tomato, jalapeno or poblano pepper, lime juice)
  • Grapeseed Oil for sautéing


Prepare potatoes: Steam fresh potatoes in steamer insert over boiling water until tender, remove from heat and leave open to dry some or bake frozen potatoes.

While the potatoes are cooking, dice vegetables and prepare Pico de Gallo.

Sauté onions and garlic a tablespoon of grapeseed oil. When onion is translucent, add thawed  spinach. Heat through.

Add potatoes and toss to gently mix.

Heat corn tortillas on an iron griddle or in the microwave for a few seconds. This will make them pliable. If you want crispy taco shells, fry in oil and fold in half as soon as they are done.

Each taco gets about 1/4 cup of the potato mixture.

Garnish with Pico de Gallo to taste.

Serve with beans and Mexican Rice.