• If you’re making pico de gallo, do so ahead of time so that it has time to sit and become more flavorful. Add all of the ingredients for the pico de gallo to a small bowl and stir well. Refrigerate until ready to use.

Make the Mashed Potatoes:

• Peel and chop the potatoes into large chunks and place them in a large pot. Fill the pot with water until the potatoes are completely submerged. Cover the pot with a lid and heat over high heat on the stove top. Bring the pot to a full boil and cook for 15 minutes, or until the potatoes are fork tender.
• Drain the potatoes into a colander, then transfer them back to the same pot you used to boil them. Add the remaining ingredients for the mashed potatoes to the pot (Greek yogurt or sour cream, butter, garlic powder, onion powder, sea salt, and black pepper) and use a potato masher to mash everything together. Taste the potatoes for flavor and add more butter, garlic powder, onion powder, and/or salt to your personal taste.

Prepare the Tacos:

• Grate the cheese on a plate using a box grater.
• Wrap the tortillas in a damp paper towel and place them on a plate. Microwave the tortillas just until warm, about 20 to 30 seconds. The purpose of this is to ensure the tortillas don’t tear and fall apart while the tacos are frying in the skillet. You can use any method you like to warm tortillas.
• Place a large skillet (either a large nonstick skillet or a well seasoned cast iron skillet will work) on the stove top over medium-high heat and add enough avocado oil to generously coat the surface, about 3 to 5 tablespoons. Allow the skillet to heat up for a few minutes, until it is sizzling hot.
• Measure out ⅓ to ½ cup of the mashed potato mixture (depending on how much potato you want in each taco) and spread it over one side of the tortilla. I find it’s easiest to use your hands to squish the potatoes into an even layer. Sprinkle cheese on the other side of the tortilla. Fold the potato side of the tortilla over the cheese side, creating a taco. Repeat for the remaining tortillas, cheese, and mashed potatoes.
• Carefully place two to three potato tacos on the surface of the hot skillet cheese-side down in a single layer. Fry tacos for 2-3 minutes per side, until each side is golden brown and cheese is oozing out. Transfer the tacos to a plate and continue frying the remaining tacos. If at any point there isn't enough oil for frying, add more oil to the skillet. If the tacos get too dark too quickly, reduce the heat to medium high heat.
• Serve potato tacos with your favorite taco toppings, such as homemade pico de gallo or your favorite salsa, avocado slices (or guacamole), sour cream (or Greek yogurt), queso fresco, cotija cheese, hot sauce, black beans, etc.