Two things I love are mashed potatoes and tacos.
One of my favorite ways to use all of those eftovers after Thanksgiving,
is to whip up a platter of
Crispy Potato Tacos.
They are such a crunchy, creamy, crowd-pleaser...
Gather corn tortillas, mashed potatoes and taco toppings of your choice...
here I used a little pico de gallo but they are great with
chopped jalapeños, shredded cheese and even avocado.
Spread warm mashed potatoes on one side of the tortilla and place on heated skillet for about
30 seconds to soften tortilla and make it easier to fold.
Secure folded tortilla with a toothpick,
then heat vegetable oil in a skillet (about 1/2 in deep).
When oil is very hot, carefully slide taco in pan
and fry about a minute on each side, until tortilla is browned and crisp...
(make sure you remove the toothpick!)
Top your taco and enjoy!
