For the garlic tomato sauce, rehydrate the guajillo chilis in a bowl of boiling hot water for 10 minutes. Drain and place the rehydrated chilis in a high-powered blender with ½ cup water.

While the chilis are rehydrating, place the avocado oil in a large sauté pan over medium high heat. Once the oil is hot, add the tomatoes, onion, and jalapeño in an even layer. Season with salt and pepper. Cook without stirring until slightly charred, 4 to 5 minutes. Add garlic and continue cooking until it slightly charred, 2 to 3 minutes.

Place the tomato mixture on the blender with the rehydrated chilis and the rest of the sauce ingredients. Blend until smooth. If the sauce seems too thick, add a few tablespoons of water at a time, and blend again until you reach you reach your desired consistency. Taste and adjust seasonings, if necessary. Set aside.

Next, place the cubed potatoes in a pot, cover them with cold water, and bring to a boil. Simmer until fork-tender, 20 to 25 minutes (note: the smaller you cut the potatoes, the faster they will cook). Drain and transfer the potatoes to a large bowl.

Season the potatoes with vegan butter, ground cumin, garlic powder, salt, and pepper. Mash until smooth. Adjust seasonings to taste.

Heat the corn tortillas until just soft enough to fold, about 20 to 30 seconds.

To make the tacos, fill each tortilla with about 3 tablespoons of the potato mixture and fold in half.

Heat the vegetable oil in a large sauté pan over medium heat. Once oil is hot, fry the tacos in batches, until crispy and golden brown, 3 to 4 minutes per side. You may need to add more oil between batches. Transfer the tacos to a paper-towel-lined plate.

Garnish the tacos with garlic tomato sauce and your choice of sliced tomato, chopped white onion, cilantro, shredded cabbage or lettuce, sliced radish, and vegan feta. ENJOY!