After peeling the potatoes, slice them in half and rinse them in cool water. Transfer to a med. Saucepan filled with 5 cups of water coming up to a simmer at medium heat. Add ½ tsp of salt. Cook potatoes for 15-20 minutes or until fork tender.

When ready, drain water from the potatoes. Transfer to a bowl. Add 1 tbsp of butter, Mexican crema, cornstarch, salt and pepper, to taste. Mash until mostly smooth. Cover and set aside.

For shrimp, in a large skillet, at medium heat, add the olive oil and remaining butter. Once butter melts, add the onion and jalapeño. Season lightly with salt and pepper. Sauté for 3-4 minutes. Add the garlic and sauté for one more minute. Mix in the tomato. Season with a pinch of salt and pepper. Sauté for 5 minutes.

Add the shrimp. Spread out evenly in skillet and again, season lightly with salt and pepper. Stirring often, cook the shrimp just until it turns pink. Mix in lime juice. Stir well to combine. Taste for salt. Let the shrimp cool completely.

Titling the skillet to one side, so the broth is collected on one side, spoon out half of the shrimp and transfer to a bowl. Reserve the remaining shrimp with broth covered in the refrigerator.

Once the shrimp without the broth has cooled completely, fold it into the reserved mashed potatoes. Cover and keep chilled until you are ready to assemble your tacos.

Preheat large griddle(comal) at medium heat for 4 minutes. At the same time, in a large skillet preheat 2 cups of avocado or vegetable oil at medium heat until the temperature reads 375 degrees F.

Once griddle is hot, warm the corn tortillas for 45-60 seconds per side or until soft and flexible. Place in a tortilla warmer. For a few minutes.

Once oil is hot enough, fill the warm corn tortillas with 3-4 tbsp of potato/shrimp filling to one side of the center of tortilla. Fold over to form taco and gently press together. To the hot oil, fry 3-4 tacos at one time until golden and crispy. Turn as needed. Transfer fried tacos, standing up, to a bowl lined with paper towels. This will help drain out any excess oil. Garnish tacos with sliced avocado on top, salsa and reserved shrimp that has been warmed up.