12 corn tortillas
1 c. mashed potatoes
4 Tbsp of vegetable oil or avocado oil
4 long wooden skewers
Thinly sliced romaine lettuce or green cabbage
Radishes thinly sliced
Heat tortillas on a skillet for 10-15 seconds to make them pliable.
Put a spoonful of mashed potatoes in the center of each tortilla and spread it along with the tortilla. Roll the tortilla and put it on a long skewer. Repeat until you put three or four tacos on the skewer.
Repeat with all the tortillas.
In a frying pan over high heat put a tablespoon of oil and put three or four tacos, leave until golden brown, three to five minutes, turn and brown on the other side.
Take out the tacos and put in a dish with a paper towel to absorb the excess oil.
Repeat until all the tacos are done.
To serve, put the crispy potato tacos on a plate and finish with the toppings. Enjoy immediately.
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