MUSHROOM POTATO TACOS

Wash the potatoes then cut them into cubes. Bring a large pot of salted water to a boil and add the potatoes. Cover the pot and boil them for 15 minutes, or until you can stick a fork through. Drain. While the potatoes are boiling, heat a large cast iron skillet or regular pan over medium-high heat with 1 tbsp of oil. Add the onion, mushrooms, soy sauce, and all the spices. Sauté for 10 minutes or until the mushroom juices have nearly evaporated. Towards the end, toss in the spinach to let it wilt. Push the mushrooms/onions/spinach to one half of the pan and add the potatoes. Top the potatoes with butter, lime juice, and cilantro. Roughly break them up with a wooden spoon or rubber spatula to mix (leave them chunky! You don’t want mashed potatoes). Warm up tortillas and assemble. Lay down spinach, then potatoes, then mushrooms/onions. Top with avocado, fresh cilantro, and whatever other toppings you’d like (e.g., sour cream and hot sauce). ENJOY!