Ingredients
- 1 lb. russet potatoes
- 1/2 cup shredded jack cheese or mozzarella
- 1/2 cup chopped pickles
- 2 tablespoons pickle juice
- 12 corn tortillas
- 1/3 cup Oil for frying
- Salt and pepper to taste
- 1/2 cup sour cream
- Half of a ripe avocado
- 2 tablespoons lime juice
- 4 sprigs cilantro
- 1/4 cup finely sliced chives or green onions
- 1/2 jalapeño seeded
- 1/2 teaspoon salt
- 1 stalk celery
- 3-4 cups shredded cabbage
Instructions
In a blender, add the sour cream, avocado, lime juice, cilantro, jalapeño, celery and salt.
Blend until creamy (add a little water if the consistency is too thick) and set aside in the refrigerator.
Peel and cube the potatoes and place into a medium pot, covered with cold water and salt.
Boil for 15 minutes or until fork tender, then drain.
Place the potatoes in a medium mixing bowl and mash well.
Add the cheese, pickle juice, pickles and salt; mix until well combined.
Place a heaping spoon of the potato mixture on one half of the tortilla and fold the tortilla over, pressing to seal the edges.
Repeat for all tortillas.
Heat about 1/3 cup oil in a large skillet over medium high heat.
Fry tacos carefully for 2-3 minutes on each side until golden brown and crispy.
Assemble the tacos by putting some of the cabbage slaw in between each taco and serve.