Begin by peeling and chopping the Yukon Gold potatoes into even pieces. Cover them with water in a large pot, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 10-15 minutes until fork-tender. Drain and let cool slightly.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add one diced white onion and sauté for 3-4 minutes until translucent. Combine cooked potatoes with onions and sprinkle in chili powder, paprika, ground cumin, garlic powder, and oregano. Mash until clumpy.

Preheat oven to 350°F (175°C). Place corn tortillas on a baking sheet and heat in the oven for 4-5 minutes to make pliable. Allow to cool slightly.

Spread 1/4-1/3 cup of potato filling on one side of each tortilla, sprinkle with Oaxaca cheese, and fold to create tacos.

In a skillet, heat enough canola oil over medium-high heat. Once shimmering, carefully fry tacos in batches for 2-3 minutes per side until golden brown.

Transfer fried tacos to a plate lined with paper towels, sprinkle with kosher salt, and top with shredded lettuce, sliced onions, Mexican crema, cotija cheese, and cilantro. Serve warm.