Crispy Potato Tacos

Preparation Time: 30 mins

Cooking Time: 1 hour

Servings: 4 to 6

Ingredients

• 8 to 10 garlic cloves, peeled
• 1 tablespoon olive oil
• 4-5 medium sized potatoes, peeled and cubed
• 4 tablespoons butter
• 1 cup buttermilk
• ¼ cup sour cream
• salt to taste
• 1 teaspoon freshly ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ cup slice green onions
• 12 corn tortillas
• oil for frying (vegetable, canola or corn)
• 2 avocados
• 1 lime, juiced
• 3 tomatoes, diced
• iceberg lettuce, shredded
• cheddar cheese, shredded
• salsa

Method

Preheat oven to 425°F. Place the peeled garlic cloves on a piece of aluminum foil. Season with salt, pepper, and olive oil. Wrap into a tight package and secure with another piece of foil, making sure the ends are tightly folded over to prevent oil leakage. Roast in the oven for about 25 to 30 minutes.

Place the peeled and diced potatoes into a pot, cover with cold water and bring to a boil. Cook until the potatoes are fork tender, about 25 minutes. Drain and transfer to a large bowl, or back into the pot. Add the butter, buttermilk, sour cream, salt, pepper, onion powder, garlic powder, and paprika. Mash and smash the potatoes until smooth and slightly chunky. If the potatoes appear to be too dry, add a splash more buttermilk. Stir in the sliced green onions.

Smash the avocados in a bowl with salt, pepper, and fresh lime juice. Fill the taco shells with mashed potato, avacado, diced tomatoes, shredded iceberg lettuce, shredded cheddar cheese and salsa, if desired. Serve right away. Filling can be made in advance and stored in the fridge until ready to eat, just reheat. Fill the tortilla shells just before serving. Enjoy!