Ingredients
Method
**Make the Chipotle Sauce:**
- Combine mayonnaise, sour cream, lime juice, honey, black pepper, chili powder, adobo sauce, and chipotle pepper paste in a small bowl. Mix until smooth, then set aside.
**Make the Potato Filling:**
- Peel and cut the potatoes into smaller pieces. Boil them in salted water for about 12 minutes until fork-tender. Drain and transfer to a large bowl.
- Mash the potatoes and add sour cream, garlic, chili powder, coriander, salt, smoked paprika, cumin, oregano, black pepper, onion powder, cilantro, and cheese. Mix well and adjust seasoning to taste.
**Assemble and Fry:**
- Warm up the tortillas in the microwave to prevent tearing. Add about 1/4 cup of filling to each tortilla, fold in half, and press down tightly.
- Heat vegetable oil in a pan over medium heat. Fry the tacos a few at a time until golden brown on both sides, pressing down with a spatula as they cook.
- Transfer the tacos to a wire rack to drain excess oil.
- Top with chipotle sauce, avocados, lettuce, cotija cheese, lime squeeze, and cilantro. Enjoy your crispy potato tacos!