1 onion diced
1 or 2 garlic cloves, mashed
1/2 tbsp cumin
Zest of one Lemon
Boil potatoes, set aside. In a skillet saute onions on medium heat until slightly translucent, add garlic and cumin. Saute until garlic is fragrant, turn heat off. Let mixture cool.
Mash the potatoes with a fork into small chunks. Add in the mixture, lemon zest, salt and pepper to taste.
The next step is not necessary, but I highly recommend doing it.
Take the corn tortillas and heat up slightly on a griddle. Take a tortilla, fill with stuffing and use a toothpick to "seal" it. (see picture)
Use a deep frying pan. Add enough oil to cover the tacos once you add them. Wait for it to heat up. Use tongs to add one taco at a time, my pan fit 4 at a time. Brown on one side and turn. Once done place on baking tray with lined paper.
These can be eaten with sour cream, salsa, and cheese. I originally added the cilantro before frying, but honestly, it's better to add after frying, for a clean, fresh contrast. Best way, is however you love to eat your crunchy tacos.
A side of mexican rice and you're good to go. Hope you enjoy this classic (in my family) dish.