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Makes: 8-12 rolled tacos, depends on the size of your tortillas!

Ingredients
1 1/2 lbs yukon gold potatoes, peeled
2 tbsp vegan butter
2-3 tbsp plain non-dairy milk
Pinch of salt
1 tsp garlic powder
1/2 tsp ground pepper
8-12 corn tortillas
Avocado oil or oil of choice for (high heat) frying

Creamy tomatillo salsa
1/2 cup raw cashews
1/4 cup water
1 lb tomatillos
Pinch of salt
3 garlic gloves
1-2 serrano peppers
Small handful of cilantro
(Optional) vegan sour cream or vegan crema

Directions

1. Steam or boil peeled and chopped potatoes for 15 to 20 minutes until fork tender and cooked all the way. In a bowl, add cooked potatoes, salt, pepper, garlic powder, vegan butter and non-dairy milk. Mash to combine.

2. Heat tortillas slightly so that they are bendable. I usually wrap a stalk of tortillas in a dish towel and microwave for 30 to 45 seconds until soft. Or you can heat them individually on a pan.

3. Add 2-3 tablespoons potatoes to the center of a tortilla and roll it up. Don't let too much of the potato near the edge.

4. Add enough oil to the bottom of a pan (about 2 inches) and fry for 2-3 minutes on each side or until golden brown. Be careful frying! Add your crispy tacos to a plate lined with paper towels. Do this in batches, leaving a little room in between each taco.You can also bake them at 375 degrees for 10 minutes -- just brush with a little oil on both sides.

5. For the creamy salsa, roast peeled tomatillos until charred on both sides and in a pot combine cashews, serrano and garlic cloves and boil for 15 to 20 minutes (you can also boil these along with the potatoes to make it easier). Add the boiled cashews, serrano pepper (stem removed), garlic, tomatillos, a pinch of salt, 1/4 cup water and handful of cilantro to a blender and blend on high. Blend until smooth. Taste and add more salt if needed.

6. To serve, add a few spoonfuls of salsa to plate, then add your rolled tacos, top off with more sauce and crema!

Recipe reprinted courtesy of Alexa Soto.

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