Dress prepared coleslaw mix with mayonnaise, cilantro, onion, and apple cider vinegar.
Cover and refrigerate until tacos are cooked.
Boil potatoes until fork tender and drain.
Add mayo, butter, hot sauce, salt and pepper. Then mash with a fork.
Soften tortillas in the microwave.
Then, fill each tortillas with 2 tablespoons of potato filling. Fold in half to close.
Heat frying oil in a shallow pan.
When the oil is hot, place tacos in the pan and fry on each side for 3-4 minutes, until golden brown.
Place the cooked tacos on a plate lined with paper towels to absorb excess oil.
Top with Mexican coleslaw and serve.
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