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.
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 to ensure even cooking.
Cover the pot with a lid and heat over high heat on the stove top. Bring the pot to a full boil, and let it cook for about 15 minutes, or until the potatoes are fork tender. You’ll know they’re ready when you can easily pierce them with a fork.
Drain the potatoes into a colander, then transfer them back to the same pot you used to boil them. This way, any residual heat will help evaporate excess moisture.
Add the remaining ingredients for the mashed potatoes: Greek yogurt, butter, garlic powder, onion powder, sea salt, and black pepper. Use a potato masher to mash everything together until it's smooth and creamy. Make sure to taste the mixture! Adjust flavors as needed.
Grate the cheese on a plate using a box grater. This will ensure it melts evenly when added to the tacos.
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. Warming helps prevent tearing while frying.
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. 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. It’s easier to smooth the potatoes into an even layer with your hands. 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 to 3 minutes per side, until each side is golden brown and cheese is oozing out. Keep an eye on the heat; if they start browning too quickly, reduce it.
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. Once they’re all fried, serve the 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.
