Potato Tacos
"These vegetarian tacos are filled with cheesy mashed potatoes, cooked in an air fryer for the perfect crispiness, then topped with a cool, chili lime crema...."
INGREDIENTS
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12 oz. (350 g) russet potatoes, about 2 medium, peeled and cut into 1" (2.5-cm) chunks
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1½ cups (375 mL) water
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2 tbsp (30 mL) butter
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2–3 (30–45 mL) milk
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2 oz. (60 g) pepper jack cheese, coarsely grated (½ cup/125 mL)
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¼ tsp (1 mL) garlic powder
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⅛ tsp (0.5 mL) salt
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8 6" (15-cm) corn tortillas, warmed
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Oil for spritzing
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¾ cup (175 mL) sour cream
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2 oz. (60 g) queso fresco or farmer cheese
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½ tsp (2 mL) Chili Lime Rub
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¼ cup (60 mL) fresh cilantro leaves, plus more for serving
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Optional: Coleslaw mix
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