Tacos with Spicy Spinach Potatoes and Mint Sauce

PREP: 10 Minutes
COOK: 20 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

439kcal Energy
63g Carbohydrate
13g Protein
10g (of which Sugar)
13g Fat
7.0g Fibre
1.9g (of which Saturated Fat)
1.8g Salt


600g baby potatoes, halved

2 tbsp olive oil

1 red onion, sliced

3 cloves garlic, sliced

1 tsp cumin seeds

1 tsp turmeric

1 tsp garam masala

300g cherry tomatoes, chopped

2 tbsp soy sauce

260g bag of spinach

4 tbsp vegan yogurt or mayo

Handful fresh mint, shredded

8 small corn/wheat tacos


1. In a large pan, bring salted water to the boil then add the potatoes. Boil for 10 minutes. Drain and set aside.

2. In the meantime, heat the oil in a medium saucepan over a medium heat then add the onion. Fry for 8-10 minutes until soft.

3. Now add the garlic and fry for 2-3 minutes. Stirring frequently.

4. Add the spices and stir to coat everything, then add the tomatoes, soy and allow to cook down for 5 minutes.

5. Add the cooked potatoes and spinach and cook for 3 minutes.

6. Season to taste.

7. To make the mint sauce, mix the yogurt and shredded mint in a bowl. Season to taste.

8. Cook the taco's according to the pack instructions.

10. Load with spiced potatoes and mint sauce

Cooking Tips

You can serve in hard shell tacos if preferred. The sauce can be made with vegan natural yogurt for a lower fat version.

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