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Ingredients
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1 (3.25 ounce) package instant mashed potatoes (such as Idahoan™ Signature Russets Mashed Potatoes)
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½ cup diced onions
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1 tablespoon vegetable oil
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salt and pepper to taste
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8 corn tortillas
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½ cup vegetable oil for frying, plus more as needed
Garnishes:
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Shredded lettuce
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Chopped tomatoes
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4 tablespoons Shredded Cheddar-Monterey Jack cheese blend
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Salsa
Directions
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Prepare mashed potatoes according to package directions.
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Heat oil in a skillet over medium heat. Sautee diced onions in oil until tender and translucent, 3 to 5 minutes. Add cooked mashed potatoes and season with salt and pepper.
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Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds.
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Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks.
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Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side.
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Remove toothpicks and top with garnishes.
Nutrition Facts (per serving)
513 | Calories |
35g | Fat |
47g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 513 | |
% Daily Value * | |
Total Fat 35g | 44% |
Saturated Fat 6g | 30% |
Cholesterol 6mg | 2% |
Sodium 230mg | 10% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 6g | 21% |
Total Sugars 4g | |
Protein 7g | 15% |
Vitamin C 25mg | 28% |
Calcium 63mg | 5% |
Iron 1mg | 7% |
Potassium 521mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.