Happy Taco Tuesday!

I’m celebrating today with a Brand New Taco Recipe: Spinach Potato Tacos!!!

Super yummy and approved by toddler, kid, hubby and me!

I haven’t had a chance yet to post it on the blog so here you go! 🙂

If you make it, let me know what you think below!

xoxo

Spinach Potato Tacos
(vegan, gluten free & kosher)

Ingredients:

• 4 large potatoes (I used red) washed and cut into cubes
• 1 package frozen organic spinach (10 oz)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup unsweetened almond milk
• 3 tablespoons nutritional yeast
• 1 tablespoon coconut or avocado oil
• 2¼ teaspoons ground cumin
• ¾ tsp Himalayan salt (or to taste)
• ¼ tsp freshly ground black pepper (or to taste)
• ¼ tsp turmeric
• Organic Taco Shells

Optional Add Ons / Toppings:

• Avocados (for topping or guac)
• Organic tomatoes
• Organic lettuce

Directions:

1. In a pot, cover potatoes with cold water and bring to a boil
2. Reduce to a simmer and cook 10-12 minutes, until a knife slides in easily
3. Drain
4. Cook onion in a frying pan with 1 tbsp oil and a pinch of salt over medium heat until caramelized (about 5-7 minutes)
5. When the onion is just about ready, add the garlic and cook for a minute or so until aromatic
6. Add spinach and potatoes to the onions, and add the rest of the ingredients
7. Simmer until everything is cooked & well combined
8. Spoon into hard or soft organic taco shells
9. Enjoy!

p.s. – I don’t like spicy stuff (and I have young kids) but if YOU like it hot, add some chili powder, cayenne or hot sauce to kick it up a notch (or 2)! 🙂