Crispy Potato Tacos (Tacos de Papa)

Place the diced potatoes into a pot, cover with cold water and bring to a boil.

Boil until soft. Drain the potatoes and add to a mixing bowl.

In a separate mixing bowl combine the sour cream, cumin, paprika, onion and garlic powder, dried oregano and salt. Mix until smooth.

Next, mash the potatoes with a potato masher. Stir through the sour cream mixture, adjust seasoning to taste.

Wrap the tortillas in paper towel and microwave for 15 seconds to warm through.

Working one tortilla at a time, lay the tortilla flat on the bench, scoop out 1-2 tbsps of the potato filling, spread it over half of the tortilla. Fold in half to cover the filling. Repeat with remaining tortillas.

Heat half a tbsp of oil in a pan, place tortillas into the pan. Cook for 2-3 minutes to become crispy and lightly golden. Drain on paper towel.

Repeat until all tortillas have been cooked.

To serve, top the tortillas with grated cheese, diced red onion and chopped cilantro on a bed of shredded lettuce.