To make the chipotle sauce, mix together mayonnaise, sour cream, lime juice, honey, black pepper, chili powder, adobo sauce, and chipotle pepper paste or sriracha in a small bowl. Once smooth, set it aside.

Peel and cut the potatoes into smaller sections. Add them to a pot and fill with room temperature water. Add salt and set on the stove over high. Once the water is boiling, reduce heat to medium high and cook for about 12 minutes or until fork tender. Drain all the water and transfer to a large bowl.

Break apart the potatoes and add the sour cream, garlic, chili powder, coriander, salt, smoked paprika, cumin, oregano, black pepper, onion powder, cilantro, and cheese. Mix together, taste, and adjust anything to your liking.

Warm up the flour tortillas in the microwave for a few seconds so they don't tear. To each tortilla add about 1/4 cup of filling and flatten it out on one half. Fold in half and press down tightly to shut. Repeat with the rest.

To a pan over medium heat, add the vegetable oil. Once hot enough, add the tacos a few in at a time so they're not crowded. Press down as they fry with a spatula so they don't puff up too much. Flip over so both sides are golden brown.

Transfer to a wire rack to drain any excess oil.

To enjoy, add chipotle sauce, avocados, lettuce, cotija, a squeeze of lime, and cilantro on top.