Ingredients:

• 2 pounds Idaho russets (roughly 4-5 potatoes) peeled and boiled then set aside into a large mixing bowl
• 1 pound sausage
• 2 cloves fresh garlic, minced
• Salt and pepper to taste
• 12 medium sized soft tacos
• 1 quart of oil for frying

Quick curtido-style slaw 

• 5 cups shredded cabbage
• 2 carrots shredded
• ¼ white onion thinly sliced
• ¼ cup white vinegar
• ¼ cup olive oil
• 1 tablespoon honey

Directions:

1. Boil the peeled russets until fork tender in a large pot of salted water.
2. Brown up the sausage and set aside.  
3. Once the potatoes are cooked, drain and add to a large mixing bowl, add the cooked sausage, season with salt pepper and add the raw garlic mix well.
4. Heat the oil in a large skillet with tall sides to 350 degrees.
5. Hold the corn tortilla gently in your hand and add 3 heap tablespoons of the mixture to one side of the tortilla, do not fold or it will crack.
6. Gently slide the tortilla into the hot oil and after 3-5 second use a metal spatula to fold the tortillas in half over the potato mixture, fry until golden brown on both sides.  
7. Drain the cooked crispy tacos on a paper towel and season the shell with a little salt.
8. Repeat this process frying 3-4 tacos at a time until finished.  
9. While the tacos fry, make the slaw.
10. In a large bowl combine all the slaw Ingredients and mix well.
11. To serve open the crispy taco slightly and stuff with slaw.