1.5poundsboiled russet potatoesabout 2 large potatoes
1/2cupsour cream
2teaspoonsminced garlic
2teaspoonschili powder
1 1/2teaspooncoriander
1 1/2teaspoonsmoked paprika
1 1/2teaspooncumin
1 1/2teaspoonoregano
1teaspoonsaltadd to taste
1/2teaspoonblack pepper
1/2teaspoononion powder
1tablespoonfinely chopped cilantro
1cupshredded Mexican cheese
**Chipotle Sauce:**
3/4cupmayonnaise
1/4cupsour cream
Juice of 1 lime
1/2tablespoonhoney
1/2teaspoonblack pepper
1/2teaspoonchili powder
2tablespoonsadobo paste
Chipotle peppersto taste, pureed into a paste for spiciness
**Other:**
Small flour tortillas or corn tortillas
Vegetable oilfor frying
Lettuce
Crumbled cotija cheese
Avocado
Lime wedges
Cilantro
Instructions
**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!