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1
For the taco shells:
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2
Add a 1/2 inch or so of canola oil into a medium skillet and bring to medium-high heat.
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3
Once the oil is hot place half of a tortilla in the oil while holding the opposite end with tongs, fold the tortilla in half so there is a gap between the halves of the tortilla (basically hold it so it looks like a cooked hard taco shell).
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4
Continue to hold the tortilla with the tongs and cook until the half in the oil is browned, about 2 minutes.
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5
Flip the tortilla and cook, continuing to hold the tortilla with tongs to maintain the shape, until the other side has browned, about 2 more minutes.
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6
Once the tortilla is browned and maintaining its shape, remove from the oil and place upside down (so it looks like an upside down U) on a sheet pan lined with paper towels.
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7
Repeat with remaining tortillas.
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For the filling: Add the canola oil into a large skillet with a lid and bring to medium heat.
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9
Add the potatoes and cover.
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Cook until the potatoes are tender and browned, removing the lid and stirring occasionally, about 10 minutes.
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11
There will be a layer of browned potato stuck to the bottom of the pan.
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12
Slowly pour the vinegar into the pan and vigorously scrape the brown bits off the pan (you are deglazing the pan here).
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13
Add the onion and garlic, and cook and stir until the the potatoes and onion are softened, about 3 minutes.
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14
Remove from heat and mash the potatoes well.
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15
Mix in the cilantro, hot sauce, salt, chili powder, and cumin.
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16
Evenly distribute the potato mixture into the taco shells.
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17
Top with avocado, cabbage, and cheese.
