Spinach, Bacon and Onion Tacos

This dish is not at all what I normally think of when I think of tacos, there's no ground beef or sour cream, but oh, what a great change of pace.

The filling was really flavorful & satisfying (and actually probably pretty good for you). The original recipe did not include bacon. It had you cook the onions in olive oil or bacon fat & we thought, well why not just include the bacon the fat came from? (Because really bacon makes everything better right?! Ok, if you are vegetarian leave the bacon out & just use some olive oil, it'll still be good.) This is also one of those dishes that comes together pretty quickly so it would be perfect for a busy day.

Spinach, Bacon and Onion Tacos
(adapted from Rick Bayless Mexican Everyday)

2.5 oz bacon, cut into large pieces
1/2 T olive oil
1 medium onion, sliced 1/4-inch thick
2 green garlics, white & light green parts finely minced
1/4 t crushed red chili flakes
1/4 c water
1/4 t salt
5 oz spinach
6 taco-sized tortillas
salsa
1/2 c crumbly cheese like queso fresca (we used ricotta salada)

Add the bacon & olive oil to a large skillet over medium-high heat. Cook for a few minutes allowing the bacon to render some of its fat. Add the onion. Cook, stirring occasionally, until browned about 8 - 10 minutes. Stir in garlic & chili flakes & cook until just fragrant. Add the water, salt & spinach. Cover the pan & reduce the heat to medium-low. Cook until the spinach is just tender about 2 minutes. Remove lid & stir until the filling is nearly dry.

Heat the tortillas. Top with the spinach filling, salsa & cheese.

Makes 6 tacos (2 servings)

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