Peruvian-Spiced Corn and Spinach Skillet Tacos

1. Mix the Spice Blend

In a small bowl, stir together the ground cumin, smoked paprika, garlic powder, dried oregano, 1/4 teaspoon salt, and freshly cracked black pepper. Set aside.

2. Char the Corn

Set a large, heavy skillet (cast iron works best) over medium-high heat. Add the neutral cooking oil and tilt the pan to coat. Once the pan is shimmering hot, toss in the dried corn kernels in a single layer. Let them cook undisturbed for 2 to 3 minutes so they take on deep golden, smoky blister marks. Give the corn a quick toss and let it char for another 1 to 2 minutes.

3. Season and Wilt the Spinach

Turn the heat down to medium. Sprinkle the prepared spice mixture directly over the blistered corn, stirring continuously for about 30 seconds until the spices become fragrant. Add the fresh baby spinach in two batches, tossing it through the warm corn. Cook just until the leaves collapse and turn bright emerald green, about 1 to 2 minutes. Turn off the heat and squeeze the juice of half a lime over the filling. Taste and add an extra pinch of salt if needed.

4. Toast the Tortillas

Heat a separate dry pan over high heat (or warm directly over a low gas flame). Warm each corn tortilla for 20 to 30 seconds per side until soft, pliable, and marked with light brown toasted spots. Keep them wrapped in a clean kitchen towel while you finish the rest.

5. Assemble and Serve

Spoon generous mounds of the spiced corn and spinach skillet mixture into the center of each warm tortilla. Serve immediately with the remaining lime wedges on the side for squeezing over the top.