12 ounces cooked red potatoes, unpeeled and diced
1/2 cup diced white onion
4 ounces queso fresco crumbled, about 3/4 cup
vegetable oil for frying
Sour Cream (I omitted this, and went for the sliced avocado)
1 Cup Salsa Ranchero, warmed. Diana thought to omit the onion, which I spaced out
Jalapeno chiles en Escabeche
Mix the potatoes with the rest of the filling ingredients.
Fill each tortilla with about 2 tablespoons of the mixture and secure with toothpicks
Heat the oil and fry the tacos till just crispy on the outside. Pat dry the tacos from the excess oil
Serve immediately with the lettuce and salsa, and chiles separately.