Ingredients:

1 lb. of potato peeled and chopped

1 teaspoon salt

5 cups water for boiling

1.5 Tablespoons olive oil or vegetable oil

1/4 cup onion finely chopped

2 small garlic cloves finely minced

1/2 teaspoon salt

1 cup vegetable oil for frying

16 corn tortillas warm

Toppings:

3 cup iceberg lettuce shredded or use white cabbage

1/2 cup vegan sour cream (use my homemade recipe)

1 cup homemade tomato salsa (use my homemade recipe)

1 cup vegan cotija cheese (or regular cotija)

Directions:

Place the potatoes and the 1 teaspoon of salt into a pot, then pour in enough water to cover the potatoes by 1 inch. Bring to a boil and simmer until the potatoes are fork tender. Drain and set aside.

Heat the olive oil in a large pan. Once hot add the chopped onion and minced garlic and sauté until soft and a little crispy. Turn off the heat then add the boiled potatoes, the half teaspoon of salt, and use a potato masher to mash until smooth. Taste and adjust salt if desired or necessary.

Warm up the corn tortillas then place one tablespoon of the potato filling on it. Spread it around to one half of the tortilla. Fold in half moon shapes then use a toothpick to pin the top — you could use one toothpick for each of the 3 sides if desired.

In a frying pan you’re going to heat the cup of vegetable oil. You can test the heat of the oil by placing a wood spoon into it and if the edges on the spoon are bubbling then it’s hot enough. Carefully place some tacos into the oil, but don’t over crowd, and fry on both sides until nice and crispy. It’ll be about 5 minutes on one side then 3 minutes on the other.

Place the fried tacos on a paper towel lined plate and drain off excess oil. Continue to fry all of the tacos until done. Allow to cool slightly and remove the toothpicks before serving.

Serve 3 or 4 tacos on each plate and top with shredded lettuce, cheese, salsa and sour cream.

Serve immediately and enjoy!