Start by placing the chopped potatoes in a large pot. Cover them with water, add a pinch of salt, and bring to a boil. Cook the potatoes until they are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
Add the unsalted butter, garlic powder, onion powder, sea salt, and black pepper to the drained potatoes. Mash them together until smooth and creamy. Stir in the plain Greek yogurt for an extra layer of flavor and creaminess.
In a frying pan, heat a small amount of avocado oil over medium heat. Lightly fry the corn tortillas for about 30 seconds on each side until they are pliable. Set them aside on a paper towel.
Take a tortilla and add a generous spoonful of the mashed potato mixture, followed by a sprinkle of grated colby jack cheese. Fold the tortilla in half to enclose the filling. Repeat for the remaining tortillas.
In the same frying pan, add more avocado oil and heat it over medium-high heat. Carefully place the filled tacos in the oil and fry for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to do this in batches.
While the tacos are frying, combine the chopped tomato, white onion, jalapeño (if using), lime juice, and cilantro in a bowl. This fresh salsa will add a burst of flavor to your tacos!
Once the tacos are fried to perfection, remove them from the oil and place them on a paper towel to drain any excess oil. Serve hot with the fresh tomato salsa on top or on the side for dipping. Enjoy your Crispy Cheesy Potato Tacos with friends and family!
