Potato Pickle Tacos w/ Cabbage Avocado Slaw

Potato and Pickle Tacos

• 1 lb russet potatoes
• 1/2 cup shredded jack or mozzarella cheese
• 1/2 cup chopped pickles
• 2 tbsp pickle juice
• 12 corn tortillas
• 1/3 cup oil, for frying
• Salt and pepper to taste

Avocado Cabbage Slaw

• 1/2 cup sour cream
• 1/2 ripe avocado
• 2 tbsp lime juice
• 4 sprigs cilantro
• 1/4 cup finely sliced chives or green onions
• 1/2 jalapeno, seeded
• 1/2 tsp salt
• 1 stalk celery
• 3-4 cups shredded cabbage

Directions

• Make the slaw: in a blender, combine the sour cream, avocado, lime juice, cilantro, jalapeno, celery and salt. Blend until creamy (add a splash of water if it is too thick). Chill until serving.
• Peel and cube the potatoes and put them in a pot covered with cold salted water. Boil about 15 minutes, until fork tender, then drain.
• Mash the potatoes well, then mix in the cheese, pickle juice, pickles and salt until well combined.
• Put a heaping spoonful of the potato mixture on one half of each tortilla, fold over and press the edges to seal. Repeat with all the tortillas.
• Heat about 1/3 cup oil in a large skillet over medium-high. Fry the tacos 2-3 minutes per side, until golden and crispy. Repeat until all are cooked.
• Assemble by tucking some cabbage slaw between the tacos. Serve and devour.

From Chef Khristianne U on Instagram.