CRISPY POTATO & CHEESE TACOS

Ingredients

12 oz. shredded green cabbage

12 oz. shredded purple cabbage

8 oz. deseeded and sliced Roma tomato

1 1/2 oz. chopped white onion

1 oz. chopped cilantro

3 Tbsp. fresh lime juice

ground black pepper, to taste

kosher salt, to taste

4 oz. Supremo® Mexican Style Crema from V&V SUPREMO®

3 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®

1 Cup water

1 Tbsp. unsalted butter

kosher salt, to taste

1/4 tsp. garlic powder

black pepper, to taste

6 oz. Supremo® Mexican Sour Cream from V&V SUPREMO®

4 oz. instant potato flakes

4 oz. Shredded Chihuahua® Quesadilla Cheese or Oaxaca Cheese from V&V SUPREMO®

12 corn tortillas

1/4 Cup vegetable oil

LIME COLESLAW: In a medium bowl combine green & purple cabbage, tomato, lime juice, cilantro, onion, sour cream, cheese, salt, and pepper. Mix well until combined. Cover and place in cooler until ready to serve.
MASHED POTATO: Add water and butter to a medium saucepan and bring to a boil. Add salt, garlic powder, black pepper, sour cream, potato flakes, and Chihuahua® cheese. Stir well until combined and cheese is melted. Cool slightly.
Warm tortillas in skillet until soft. Fill each tortilla with about 3 Tbsp. of potato and cheese mixture.
Preheat a wide sauté pan with ¼ cup of vegetable oil over medium heat for 2 minutes.
Fry each side of taco for 1½ min, or until crispy.
Remove from pan and place on a paper towel lined tray to drain excess oil.
Serve warm with about 2 Tbsp. of lime cole slaw inside each taco.

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