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In a blender, add the sour cream, avocado, lime juice, cilantro, jalapeño, celery and salt. Blend until creamy (add a little water if the consistency is too thick). Set aside in the refrigerator.
Peel and cube the potatoes and place into a medium pot, covered with cold water and salt. Boil for 15 minutes or until fork tender. Drain the potatoes.
Place the potatoes in a medium mixing bowl. Mash the potatoes well. Add the cheese, pickle juice, pickles and salt. Mix until everything is well combined.
Place a heaping spoon of the potato mixture on one half of the tortilla and fold the tortilla over pressing the tortilla together to seal the edges. Repeat this step for all of the tortillas.
Pour some oil into a large skillet, covering the bottom. About ⅓ cup on medium high heat. Place the taco carefully in the skillet. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Take off heat and repeat until all tacos are cooked.
Assemble the tacos by putting some of the cabbage slaw in between each taco. Serve and enjoy!