Taco Tuesday

Here we are.  It’s Tuesday & these tacos are worth raving about.  Not only are they quick & easy to make, they are one of the better taco combinations I have had in my little life. 

I realize that the spinach & ricotta medley seems a little offbeat for a taco recipe; however, I assure you, these tacos are scrumptious.

I think my Tuesday dinner guests would agree that this recipe deserves a permanent place in the Taco Tuesday rotation…

Ricotta Spinach Tacos

Serves 4

8 ounces ricotta (preferably fresh), at room temperature

2 tablespoons chopped fresh cilantro

3 cloves garlic, chopped

Kosher salt (to taste)

1 tablespoon vegetable oil

1 white onion, sliced into ½- inch thick rings

2 bunches fresh spinach (about 1 pound), stemmed

½ teaspoon ground cumin

8 to 12 corn tortillas (depending on size)

Salsa verde, for serving

Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.

Heat the vegetable oil in a large skillet over high heat.  Add the onion and cook without stirring until lightly browned, 1 to 2 minutes.  Stir and continue cooking until the onion begins to soften, about 2 minutes.  Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt.  Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes.  Season with salt; transfer to a bowl and keep warm.

Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes.  Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold.  Serve with more salsa.

{These tacos are great on their own, but are also great with black beans on the side}


*Food Network Magazine, April 2012