Preheat 3 tbsps. of avocado oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned and crispy in most spots. Cover potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.

While potatoes cook, in a separate skillet, at medium/high heat, add the ground beef. Season beef with salt, pepper, garlic powder, cumin, crushed oregano. Cook for 8 to 10 minutes until nicely browned.

Add the garlic and onion, continue cooking for 3-4 minutes. Add tomatoes, serrano peppers and 1/4 cup of water to the blender. Blend on high until smooth. Pour tomato mixture into picadillo. Let it come to a boil. Fold in the potatoes and stir well to combine. Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 10 minutes. Remove from heat. Let it cool completely.

After about 25 minutes, cook and warm the corn tortillas on a preheated griddle set to medium high heat. In a separate skillet, preheat the vegetable oil at medium heat. Transfer warm tortillas to a warmer or cover in a kitchen towel. While the tortillas are warm and pliable fill each one with 3 tbsps. of picadillo. Fold over like a taco and transfer to a plate. Repeat until all the tortillas are filled.

Carefully add some of the filled tortillas to the hot oil. Fry, turn as needed, until both sides are crispy. Transfer the tacos, standing up, to a bowl lined with paper towels. Open tacos and garnish with shredded lettuce, crumbled queso fresco or shredded chihuahua cheese, fresh pico de gallo and your favorite cooked salsa.