Fill a stock pot with water and a large pinch of salt (at least 1 tsp). Bring to a boil.
Wash and dice potatoes, then add to boiling water and cook for 10-15 minutes, until they just start to become fork-tender.
Drain well. Heat a large skillet over medium and add neutral oil or butter.
Add potatoes and spices. Stir gently to coat potatoes in spices. Let the potatoes get crispy on one side (about 5 minutes), then flip and cook for additional 5 minutes.
Remove from heat and add more salt if necessary/desired.
To assemble tacos, warm tortillas, then top with potatoes, avocado, sliced jalapeño, pickled red onion and vegan mayo. Enjoy!
