CRISPY MASHED POTATO TACOS
2 cups leftover 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, 1/4 teaspoon sage, 3 green onions, 1/4 cup white onions, chopped, 1/2 cup queso fresco cheese, crumbled, 1/2 cup fresh cilantro finely chopped, 2 medium avocados, chopped, 2 medium Roma tomatoes, chopped, iceberg and arugula lettuce, shredded,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 out a skillet add about 1-1 1/2 -inches 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. Add a little more oil in the same skillet, add the tortillas, flip over, fold, and fry slightly crispy on each side. Remove from the skillet. Add the potatoes to the tortillas and add the remaining ingredients on top to assemble your tacos.