1 cup shredded cheddar cheese (or Monterey Jack cheese)
1/2 tsp. ground cumin
1/4 tsp. chili powder
1/4 tsp. cayenne powder
1/2 tsp. onion powder
1/4 cup Mexican crema (or sour cream)
1/4 cup scallions (chopped)
2 Tbsp. fresh cilantro (minced)
4 taco shells (crispy, store bought or homemade)
1/2 cup diced tomatoes
1/4 cup radishes (cut into matchsticks)
2 Tbsp. cotija cheese
1/4 cup cilantro leaves
hot sauce (or salsa of your choice)
Prepare the Avocado-Cabbage Slaw. In a blender, puree the avocado, crema, cilantro, jalapeno pepper, lime juice and agave until smooth. Season with salt and pepper. In a large bowl, toss the cabbage with a few spoonfuls of the avocado puree until lightly coated. Cover the bowl with plastic wrap and refrigerate.
Prepare the potato filling by bringing a medium sized pot of water to a boil. Add ½ tablespoon kosher salt, potatoes and garlic cloves. Lower the heat to medium. Boil the potatoes until they are tender—about 20 minutes. Drain the pot and add the cheese, spices, and crema. Using a potato masher, mash the items until they are smooth. Stir in the chopped scallions and cilantro. Season with additional salt and black pepper as needed. Set aside.
If you’re frying your own taco shells, pour vegetable oil into a deep pan until it is about ½ an inch deep. Heat the oil to medium Taking one tortilla at a time, fry on each side. Once it becomes golden, take tongs to fold the tortilla in half and hold it in place until it becomes crispy and takes on the shape of a taco. Fry until golden brown and drain on a plate covered with paper towels. Continue until all the shells have been made.
Assemble the tacos. Take one crispy shell and fill it with a quarter of the potato mash. Top with spoonfuls of the Avocado-Cabbage Slaw. Top with the tomatoes, radishes, cilantro and a sprinkle of the Cotija cheese. Continue until all the tacos have been assembled and serve with lime wedges, pico de gallo, hot sauce, etc.