Yield:
6 Servings
Prep Time:
10 Minutes
Cook Time:
10 Minutes
Category
Lunch + Dinner
Calories:
214
Carbs:
34.3
Fat:
5.1
Fiber:
3.3
Protein:
7.4
WW Points:
4
ingredients
16 ounce potatoes, peeled and medium diced
About 2 large potatoes.
1 cube chicken boullion
1 tablespoon unsalted butter
1 tablespoon i can’t believe it’s not butter spray
pepper, onion and garlic powders to taste
12 extra thin corn tortillas
12 tablespoons, lite shredded cheese
directions
Step 1:
In a medium pot, boil potatoes with chicken boullion cube for about 10 minutes or until fork tender. When tender, drain water and mash potatoes with butter, ICBINB and seasonings. Set aside.
Step 2:
Heat a skillet over medium heat and you are ready to make the tacos. Place 1 - 2 tortillas on your skillet (depending on how big it is) and place one tablespoon of cheese in the center of each tortilla.
Step 3:
Once it melts, add a couple of tablespoons of the potato mixture to one side of the tortilla. Fold over the other half.
Step 4:
Spray skillet with avocado oil spray and brown the tacos on the first side.
Step 5:
Spray the tacos again and flip to brown the other side. Repeat the process until you are done. T
Step 6:
Top with lettuce or cabbage and tomatoes. Serve immediately with my avocado or chipotle crema!