I had mashed potatoes with Sunday dinner. Today I am repurposing those potatoes and making mash potato tacos
CRISPY MASH POTATO TACO
2 cups mashed potatoes, 1/4 cup sour cream, 2 teaspoons minced garlic, 1 1/2 teaspoons taco seasoning, 1 1/4 teaspoon ground cumin, 1/4 teaspoon ground oregano, 3 green onions, 1/4 cup white onions, chopped, 1/2 cup queso fresco cheese, crumbled, 1/4 cup fresh cilantro finely chopped, 2 medium avocados, chopped, 2 medium tomatoes, chopped, 1/2 cup flour, 12-15 (6-inch) corn tortillas, oil for frying
Get out a colander put the potatoes in the colander push the potatoes through. This step removes most of the moisture from the potatoes. Get out a bowl, add the potatoes, sour cream, garlic, cumin, and oregano, mix well. Taste, add more salt and pepper if needed.
Get out a plate, add the flour to the plate. Scoop out a tablespoon of the potato mixture, pat, and roll the potatoes with your hands. Roll the potato in the flour, dust off the access. Repeat this step until you have made all the potatoes. Get our a skillet add about 1-1 1/2 -inch of oil for frying. Heat the oil to medium, or 350 degrees. Add the potatoes fry until the potatoes are a golden brown on both sides, remove from the skillet and set aside. In the same skillet, add a little more oil, add the tortillas flip over and fold, fry to slightly crispy on each side. Remove from the skillet, Add the potatoes to the tortillas add the remaining ingredients on top, in whatever order you would assemble your tacos.