Ingredients
- 2 cups water
- 1 (4 ounce) package instant mashed potatoes (such as Idahoan® Buttery Homestyle®)
- ½ cup shredded Cheddar cheese
- 1 green onion, chopped
- ½ teaspoon ground cumin
- 10 corn tortillas
- 1 serving nonstick cooking spray
- ½ cup salsa verde
- ¼ cup crumbled cotija cheese
Directions
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Heat water in a medium saucepan to boiling. Remove from the heat and stir in instant mashed potatoes. Mix thoroughly with a fork to moisten all potatoes and let stand 5 minutes. Stir in Cheddar cheese, green onion, and cumin.
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Preheat an air fryer to 400 degrees F (200 degrees C).
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Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds.
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Spread 1 tablespoon potato mixture in the center of a tortilla and fold over to make a taco. Repeat with remaining tortillas.
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Working in batches, place tacos in the basket of an air fryer. Spray the tops with cooking spray and cook until crispy, about 5 minutes. Transfer to a serving platter and repeat to cook remaining tacos.
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Drizzle salsa verde over tacos and top with cotija cheese.
Cook’s Note
This recipe calls for instant mashed potatoes, but it’s also a great way to use up leftover homemade mashed potatoes.
