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Ingredients

1 (3.25 ounce) package instant mashed potatoes (such as Idahoan™ Signature Russets Mashed Potatoes) ½ cup diced onions 1 tablespoon vegetable oil salt and pepper to taste 8 corn tortillas ½ cup vegetable oil for frying, plus more as needed Shredded lettuce Chopped tomatoes 4 tablespoons Shredded Cheddar-Monterey Jack cheese blend Salsa

Nutrition Info

513.3 calories carbohydrate: 46.7 g cholesterol: 6.3 mg fat: 34.6 g fiber: 5.9 g protein: 7.3 g saturatedFat: 5.9 g servingSize: - sodium: 229.5 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

Prepare mashed potatoes according to package directions.
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.
Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds.
Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks.
Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side.
Remove toothpicks and top with garnishes.

8 tacos

I remember my mother making these potato tacos when I was growing up. We loved them! And they're great with mashed potatoes.