Tacos are my number one goto food. Especially for entertaining. And picky kids. What other single entree can effortlessly please a vegan, vegetarian, pescatarian, omnivore, dairy-free, gluten-free gathering of your nearest and dearest?! Nothing. Well maybe the taco’s cousin, the burrito—but a taco feels a little more festive and elevated in some way, plus you can make yourself like four or five without anyone raising an eyebrow. Every freaking one can be different too. So American, I know. But it’s fun to try different flavor combinations.
When we have a taco party, anyone that wants something other than a vegan taco must come with ingredients in-hand. No judgement, just bring what you like. My brother happens to be a pretty serious carne asada fan, and since he’s my brother AND has high cholesterol he’s subject to a little judgey-ness on my part, but I do my best to be as open-minded with my guests as I would like them to be about what I eat. Food is a very personal thing. So yes, we end up with all sorts of things, but you just pick what you’re comfortable eating. But I’m telling you, you can make some vegan options that just may convert some people. Even if they go home and enjoy one evening without animal products, that’s a victory in my mind. Progress, not perfection.
Anyways, back to the tacos. Sometimes it’s hard to believe that one little humble tortilla can be so ripe with opportunity. My favorite combo is potato, spinach, mushroom and caramelized onion. I saw this pin from the Cowgirl Chef and added the mushrooms and avocado as well. Try this recipe and then make it your own! Other optional ingredients: avocado, cilantro, cabbage, lime, salsa, lettuce, soy chorizo, beans, onion, tomato, roasted peppers. If you like to do things ahead of time, you can make the caramelized onions and reheat them before serving. Heck, you can make most of this and reheat it. I think potatoes get a little starchy when reheated, but the rest is good.
Tacos with Spinach, Mushroom, Potato and Caramelized Onions
Six to eight servings
One hour to prepare
- 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!