If you’re making tacos for a crowd and you want the ingredients to be separate, cook the portobellos on their own in about a tablespoon of olive oil over medium heat for 5–10 minutes. To keep it gluten free, go with corn tortillas. For tips on caramelizing onions check out this blog post, Kitchen Tip: How to Caramelize Onions. Note: Nutritional values for tortillas vary greatly, so it is not included in the nutritional information for this recipe.
Tacos with Spinach, Mushroom, Potato and Caramelized Onions
- 1 lb. red potatoes, cut into 2-in. pieces
- 2 large portobello mushrooms, 1/2 in. slices
- 6 tbsp. olive oil, divided
- sea salt
- freshly black pepper
- 2–3 large yellow onions, sliced
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 20 oz. fresh spinach, washed and stems removed
- pinch nutmeg
- 1/4 tsp. lemon zest
- 6–8 small flour or corn tortillas
- salsa, for serving
- avocado, for serving
- Preheat oven to 450° F.
- Toss the potatoes with olive oil and turn them out on a parchment-lined baking sheet. Sprinkle with salt and pepper. Bake for 30–45 minutes, turning halfway through.
- While you’re waiting on the potatoes, start on the onions. Heat 2 tablespoons of olive oil in a heavy bottom pan and add the sliced onions. Cook over medium heat for 30–40 minutes stirring occasionally. If you find you’re having to stir your onions often, lower the heat. Once the onions develop a rich, dark carmel color they’re ready.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat, and add the diced onion, mushrooms and garlic. When the onion begins to become translucent and the mushrooms release their liquid, about 5-10 minutes, add the spinach, nutmeg and lemon zest and cook until the spinach just begins to wilt.
- Make your stack and serve with salsa and avocado!
- Serving Size: 6
- Calories: 264
- Sugar: 5
- Sodium: 94
- Fat: 18
- Carbohydrates: 25
- Fiber: 6
- Protein: 6
- Cholesterol: 0