Ricotta-Spinach Tacos

INGREDIENTS

• Kosher salt
• 1 tablespoon vegetable oil
• Salsa verde, for serving
• 3 cloves garlic, chopped
• 2 (4-ounce) cans sliced green chile peppers, drained
• 2 tablespoons chopped fresh cilantro
• 1 white onion, sliced into 1/2-inch-thick rings
• 2 bunches fresh spinach (about 1 pound), stemmed
• 1/2 teaspoon ground cumin
• 8 ounces ricotta (preferably fresh), at room temperature
• 8 to 12 corn tortillas