If you have leftover mashed potatoes at Thanksgiving or anytime, follow Curtis' lead and turn them into tacos! Curtis encases the potatoes in corn tortillas and pan fries them to perfect golden crunchiness, which is a great contrast to the creamy potato filling. Serve them with shaved cabbage (or shave a few of the leftover raw Brussels sprouts that might be kicking around in your produce bin), salsa and lime wedges. Make one, two, three or more depending on the amount of mashed potatoes you have.
Pro Tip from Curtis: If your tortillas aren't very pliable and break when you fold them (test one before making the recipe), warm them a hot skillet to soften them before using.
For another delicious no-waste taco recipe, check out these Leftover Brisket Tacos with Chipotle Salsa. And find out what Curtis does with leftover mashed sweet potatoes here.
- 2 cups cold mashed potatoes
- Cooked crispy bacon or chorizo, optional
- 8 corn tortillas
- 2 cups canola oil, for frying
- ½ cup Mexican crema or sour cream
- 2 cups finely shredded cabbage
- 1 cup homemade or store-bought pico de gallo
- Hot sauce
- Lime wedges
Spoon ¼ cup of the mashed potatoes and bacon or chorizo (if using) along the center of each tortilla. Fold the tortilla in half, pressing to seal.
In a large frying pan, heat the oil over medium-high heat. When oil is hot (about 375°F), reduce the heat to medium and fry four of the tacos, turning once, for about 2 minutes per side, or until golden and crisp.
Transfer the fried tacos to a rack to drain and immediately sprinkle with salt. Repeat with the remaining tacos.
Divide tacos among four plates. Spread crema over one side of each taco (don't try to pry the tacos open; these are eaten closed), then top with cabbage and pico de gallo. Serve with hot sauce and lime wedges.