Have you ever noticed that the best tacos come from the most humble, hole-in-the-wall restaurants?

This recipe was inspired by my favorite vegan taco that I order regularly at a local eatery at the beach. It’s a humble venue that turns out some great food.

I visit regularly and always order the only vegan item on the menu.  The tacos are make with artichokes, mushrooms, spinach and avocado, topped with a green tomatillo salsa. If you’ve never had green tomatillo salsa, you’re in for a treat.  It’s a mild, fresh taste with a little acidity that works perfectly with these tacos.

I noticed when I ordered the tacos a few days ago, there was hardly any spinach – maybe 1 or 2 little leaves per taco – unacceptable!  That’s when I tried making them myself at home and realized that there’s not a whole lot to this recipe – it’s super easy but full of flavor.  And I can add as much spinach as I desire. I think I’ll be making them at home from now on.  I hope you try this one, it’s a great twist on a traditional taco.

Total Time: 15 minutes
Cook time: 5 minutes
Prep Time: 10 minutes
Level : Easy
Serves: 4


  • 4 corn tortillas
  • 1/2  T. vegetable oil
  • 1- 12 oz. marinated jar artichoke hearts, lightly rinsed and drained
  • 1 cup sliced white mushrooms
  • 1 cup baby spinach tightly packed
  • 1/2 avocados cut into cubes
  • 1 jar salsa verde (tomatillo salsa)
  • 1/4 cup chopped cilantro
  • 1 lime (optional)


  1. Saute artichokes in oil on medium heat until heated through.
  2. Add mushrooms and continue to cook until mushrooms are soft, about three to five minutes.
  3. Add a little water to create steam and prevent from sticking.
  4. Add spinach until wilted, about one minute.
  5. Add salt and pepper to taste.

Enjoy our Tacos Verdes (Green Tacos), let us know what you think