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1\u00a0lb.\u00a0of potato\u00a0peeled and chopped<\/p>\n
1\u00a0teaspoon\u00a0salt<\/p>\n
5\u00a0cups\u00a0water\u00a0for boiling<\/p>\n
1.5\u00a0Tablespoons\u00a0olive oil\u00a0or vegetable oil<\/p>\n
1\/4\u00a0cup\u00a0onion\u00a0finely chopped<\/p>\n
2\u00a0small\u00a0garlic cloves\u00a0finely minced<\/p>\n
1\/2\u00a0teaspoon\u00a0salt<\/p>\n
1\u00a0cup\u00a0vegetable oil\u00a0for frying<\/p>\n
16\u00a0corn tortillas\u00a0warm<\/p>\n<\/div>\n
3\u00a0cup\u00a0iceberg lettuce\u00a0shredded or use white cabbage<\/p>\n
1\/2\u00a0cup\u00a0vegan sour cream\u00a0(use my homemade recipe)<\/p>\n
1\u00a0cup\u00a0homemade tomato salsa\u00a0(use my homemade recipe)<\/p>\n
1\u00a0cup\u00a0vegan cotija cheese\u00a0(or regular cotija)<\/p>\n<\/div>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n 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.<\/p>\n Heat the olive oil in a large pan. Once hot add the chopped onion and minced garlic and saut\u00e9 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.<\/p>\n 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 \u2014 you could use one toothpick for each of the 3 sides if desired.<\/p>\n In a frying pan you\u2019re 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\u2019s hot enough. Carefully place some tacos into the oil, but don\u2019t over crowd, and fry on both sides until nice and crispy. It\u2019ll be about 5 minutes on one side then 3 minutes on the other.<\/p>\n 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.<\/p>\n Serve 3 or 4 tacos on each plate and top with shredded lettuce, cheese, salsa and sour cream.<\/p>\n Serve immediately and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 1\u00a0lb.\u00a0of potato\u00a0peeled and chopped 1\u00a0teaspoon\u00a0salt 5\u00a0cups\u00a0water\u00a0for boiling 1.5\u00a0Tablespoons\u00a0olive oil\u00a0or vegetable oil 1\/4\u00a0cup\u00a0onion\u00a0finely chopped 2\u00a0small\u00a0garlic cloves\u00a0finely minced 1\/2\u00a0teaspoon\u00a0salt 1\u00a0cup\u00a0vegetable oil\u00a0for frying 16\u00a0corn tortillas\u00a0warm Toppings: 3\u00a0cup\u00a0iceberg lettuce\u00a0shredded or use white cabbage 1\/2\u00a0cup\u00a0vegan sour cream\u00a0(use my homemade recipe) 1\u00a0cup\u00a0homemade tomato salsa\u00a0(use my homemade recipe) 1\u00a0cup\u00a0vegan cotija cheese\u00a0(or regular cotija) TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":4554,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-4552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections:<\/h2>\n