Ingredients

• 1 (3.25 ounce) package instant mashed potatoes (such as Idahoan™ Signature Russets Mashed Potatoes)
• 1/2 cup diced onions
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 8 corn tortillas
• 1/2 cup vegetable oil for frying, plus more as needed
• Garnishes:
• Shredded lettuce
• Chopped tomatoes
• 4 tablespoons Shredded Cheddar-Monterey Jack cheese blend
• Salsa

Instructions

1. Prepare mashed potatoes according to package directions.
2. 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.
3. Place tortillas on a plate. Heat in microwave until pliable, 15 to 20 seconds.
4. Place 1/4 cup of potato mixture in each tortilla, fold in half and secure each end with toothpicks.
5. Heat oil in a skillet until shimmering. Fry each taco until crispy and golden brown, about 1 minute on each side.
6. Remove toothpicks and top with garnishes.