Ingredients
- Mashed potatoes, 2 cups
- Corn tortillas, 8 small
- Shredded cheese, 1 cup
- Green onions, 2 tablespoons finely sliced
- Garlic powder, 1 teaspoon
- Salt, 1 teaspoon
- Black pepper, 0.5 teaspoon
- Vegetable oil, 3 tablespoons
Instructions
- Heat a nonstick skillet over medium heat and add the vegetable oil.
- In a mixing bowl, combine mashed potatoes, shredded cheese, green onions, garlic powder, salt, and black pepper until well mixed.
- Lay the corn tortillas flat and spoon the potato mixture onto one half of each tortilla.
- Fold the tortillas over the filling gently to form tacos.
- Place the tacos into the hot skillet and cook for 3 to 4 minutes per side until golden and crispy.
- Remove the tacos from the skillet and place them on paper towels to drain excess oil.
- Serve warm and enjoy while crispy.
Notes
- Use thick mashed potatoes to prevent leaking while cooking.
- Do not overcrowd the skillet, cook in batches if needed.
- Reheat leftovers in a skillet to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 25 mg
Keywords: crispy potato tacos, mashed potato tacos, vegetarian tacos, leftover mashed potatoes, easy taco recipe