What a wonderful, melt-in-your-mouth treat. I just printed it three days ago, and I have already used it TWICE! Just going to make a double batch next time haha. Great job on this one!
Ingredients:
4 medium potatoes, peeled and diced
1 tablespoon olive oil
1 can (4 oz) green chilies, diced
1/2 teaspoon ground cumin
Salt and pepper to taste
8 corn tortillas
1 cup shredded lettuce
1 cup shredded cheddar cheese
Sour cream for serving
Salsa for serving
Instructions:
Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent.
Add the cooked potatoes to the skillet. Mash them slightly with a fork or potato masher.
Stir in the green chilies, cumin, salt, and pepper. Cook for another 2-3 minutes, until everything is well combined and heated through.
Warm the corn tortillas in a dry skillet or in the microwave.
To assemble the tacos, place a spoonful of the potato mixture onto each tortilla.
Top with shredded lettuce, cheddar cheese, a dollop of sour cream, and salsa.
Fold the tortillas over the filling, and serve the tacos warm.
