Peel your potatoes, boil in salt, mix the shredded Monterrey Jack cheese. The cheese helps keep potato inside the taco while frying.
Use any type of corn tortillas.
Spread 2 teaspoons of mashed potato and seal with a toothpick, this will prevent them from opening when frying.
Chop your veggies before frying tacos. If you wait until the end your tacos will get cold.
Sour Cream mixed with 2 table spoons of milk.
Fry your tacos until golden brown.
Use a paper towel to lay your tacos on so the oil stays there when draining, but right before serving REMOVE toothpicks.
Add all your condiments and ENJOY!!! *if you want them spicy add your favorite sauce. 😉