Tacos de Papa
A great way to tranform left over mashed potatoes into a tasty meal that will have your family asking for seconds.
Ingredients
- 3 tbsp butter
- ½ head green cabbage, thinly sliced
- 2 cups mashed potatoes
- Salt & pepper, to taste
- 1 cup pepper jack cheese, shredded
- 2 stalks green onion, sliced
- 12 corn tortillas
- vegetable oil, for frying
- 2 tbsp grated Parmesan cheese
- Sour cream, to serve
- Salsa verde, to serve
Instructions
- In a large skillet, melt 2 tablespoons butter over medium heat.
- Add thinly sliced green cabbage and cook until soft and starting to brown, about 10 minutes.
- Add mashed potatoes and remaining tablespoon of butter.
- Break up any chunks of mashed potato with the back of a spatula. Cook until heated through.
- Remove from heat when hot.
- Place corn tortillas over flame on a gas stove to heat. Corn tortillas can also be heated in the micorwave. Heat tortillas just until soft and pliable.
- Place a heaping tablespoon of the cabbage/potato mixture in the center of each warmed tortilla.
- Add a tablesppon of shredded cheese and some sliced green onions.
- Fold each filled tortilla in half.
- Place a tablespoon of vegetable oil in a shallow skillet and heat over medium high heat.
- When oil is hot, fry each tortilla until golden brown and filling is hot and cheese is melted.
- Place fried tacos on a plate lined with paper towels to drain.
- Sprinkle each taco generously with Parmesan cheese.
- Serve tacos with a dollop of sour cream and a side of salsa verde.