Ingredients
4
4 servings
- •1 (3.25 ounce) package instant mashed potatoes (such as Idahoan™ Signature Russets Mashed Potatoes)
- •0.5 cup diced onions
- •1 tablespoon vegetable oil
- •salt and pepper to taste
- •8 corn tortillas
- •0.5 cup vegetable oil for frying, plus more as needed
- •Shredded lettuce
- •Chopped tomatoes
- •4 tablespoons Shredded Cheddar-Monterey Jack cheese blend
- •Salsa
Instructions
- Prepare mashed potatoes according to package directions.
- Heat oil in a skillet over medium heat. Sautee diced onions in oil until tender and translucent, 3 to 5 minutes. Add cooked mashed potatoes and season with salt and pepper.
- Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds.
- Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks.
- Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side.
- Remove toothpicks and top with garnishes.
Nutritional Facts
Per 4 servings
- Calories: 513
- Carbohydrate: 47g
- Fat: 35g
- Fiber: 6g
- Protein: 7g
- Sugar: 4g
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