Crispy Potato BLT Tacos #SP5

• 8 slices bacon, cut in 1/4-inch pieces
• 20 ounces Simply Potatoes Diced Potatoes with Onion
• 8 (6 inch) corn tortillas, warmed
• 3 cups shredded little gem lettuce or 3 cups shredded romaine lettuce leaves
• 1 cup prepared refrigerated pico de gallo, drained

1. In 12-inch nonstick skillet cook bacon over medium heat until crisp.
2. Remove bacon to paper towels to drain.
3. Reserve 3 tablespoons of drippings; rinse out skillet.
4. Heat reserved drippings in same skillet over medium heat.
5. Add potatoes to skillet; spread in even layer.
6. Cover with lid.
7. Cook 12-15 minutes, turning every 3 to 4 minutes, until tender and golden brown.
8. Keep skillet covered during cooking time.
9. Fill tortillas with potatoes, lettuce, bacon and salsa.

bacon, potatoes, corn tortillas, gem lettuce, gallo

Taken from www.food.com/recipe/crispy-potato-blt-tacos-sp5-515166 (may not work)