INGREDIENTS
18 ozs
red potatoes
1 serving
salt and pepper
2/3 cups
vegetable oil
12
corn tortillas
1 serving
salsa
1/2 cup
white onion
1 cup
tomato
1/2 cup
cilantro
2
serrano peppers
1 Tablespoon
lime juice
1 serving
salt
2 cups
cabbage
1/2 cup
queso fresco
1
avocado
1/2 cup
mexican cream
1 serving
salsa
24
wooden toothpicks
1 serving
garnishes