The Recipe: Spinach and potato soft tacos with mango salsa

Prep time: 3 weeks. Cooking time: 10 minutes

Step one, prep.

Every time you go into the grocery store with the cheap garlic grab a head — just in case. Because you’ve run out before, without knowing it.

Two weeks in advance stop by the store for ice cream, frozen pizza and lettuce. Be a sucker for a good deal and go home with a pound of organic baby spinach because it was the same price as an 8 oz container.

One week in advance stock up on purple potatoes because they are only available at one store. They don’t taste any different, but isn’t it swell that there is a purple food.

Notice a couple limes in desperate need of juicing since you zested their peel.

Realize that there is one mango and half a red onion who have aspirations of becoming a salsa instead of a salad.

Saturday afternoon start to ponder this weeks post, by Sunday morning forget to ponder.

Tuesday night start to write. Convince yourself that the random ingredients will become a meal and random sentences will become a story.

In between sips of your morning coffee, cut up a couple purple potatoes beginning to grow new roots in their storage drawer. While working on a class final project they will boil themselves to fork tender.

This afternoon while searching out a new abode and before driving loops on loop 1, stop into a neighborhood store for tortillas, Monterrey Jack, tomato, cilantro and beer — the last because it’s on sale.

Step two, cooking time assembly.

Arrive home at the end of your day to put several weeks and four grocery stores worth of food into one meal.

I suppose this isn’t the most awesome post, but the food is pretty good and an old forgotten standby. With a little advance planning, the prep time could easily be reduced to around 45 minutes — including your shopping trip.

Spinach and potato soft tacos with mango salsa


3 small purple potatoes (new or yukon are also good)
2 handfuls spinach
1 clove garlic
good sprinkling of salt, ancho chili powder and cayenne
drizzle of olive oil
juice of 1/2 a lime

Monterrey Jack cheese
wheat tortillas

1 mango
1 small tomato
1/4 red onion
handful cilantro
juice of 1 lime

For tacos: Cut potatoes into quarters, cover in water and cook over medium-high until tender. Drain. In same pot/pan add drizzle of olive oil, re-add potatoes, spices and garlic. Turn off and toss in spinach. Let it wilt some in the remaining heat. Put a slice of cheese on the bottom of a tortilla. Add in potato spinach filling.

For salsa: Combine all mango, tomato, onion and cilantro. Juice lime over top and toss together. Fill tacos with salsa.

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