I always make tacos on Tuesdays. (a) Because it is fun to say and (b) because they are easy to make. Today’s edition is a family fave and super simple – potatoes and spinach drowned in cashew sour crema and guacamole. I like a few shakes of cumin here for flavor, but nothing too heavy. Go crazy and add taco seasoning if you are in the mood! Oh, and a sprinkle of scallions on top because I put them on everything!
I am itching to make my own tortillas. I have masa harina and a tortilla press. But I am still in the “mulling it over in my mind” stage. I know that once I start, I won’t be able to stop, but for now, I use the cleanest corn tortillas I can find. I like the ones with only the basic ingredients: corn, lime and salt.
Potato and Spinach Tacos
- 6 corn tortillas
- 1 Russet potato
- 1/2 small onion
- 1 bunch spinach cleaned well!
- Cumin a few shakes
- 1 teaspoon of sunflower oil
- Cashew sour crema recipe follows
- 2 scallions for garnish
Cashew Sour Crema
- 1/2 cup cashews
- 3/4 cup filtered water
- The juice of 1/2 lemon
- Salt a pinch
Peel and dice the potato. Place into a pot and cover with water. Bring to a boil and cook until you can just pierce the potatoes with a fork, aka al dente.
In the meantime, dice the onion and either oil or water sauté until it is translucent. Give it a few shakes of cumin. Add the spinach and mix it around until it is wilted.
When the potatoes are ready, drain them and place them right back in the pot to steam off for a minute or two.
Move the onions and spinach to the edges of the pan and place a teaspoon of oil in the center. Add the potatoes and toss around to coat. Cook until the edges start to take on some color.
Char (or heat up) your tortillas. Place a good heaping of the potato mixture on the tortilla. Top with guacamole, cashew crema and scallions. Enjoy!
Cashew Sour Crema
Place all ingredients into the Vitamix. Blend until creamy. There will be more than you need. It will keep in the refrigerator for a week or so!