Potato and Cheese Tacos Dorados with Salsa Verde

Place peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook until fork-tender.

Drain the potatoes, return them to the pot, and add the chicken bouillon powder.

Mash the potatoes until they are smooth and well-seasoned.

Warm the corn tortillas slightly to make them pliable. Spread a layer of mashed potatoes on one half of a tortilla.

Top the potatoes with a slice of queso fresco and a few slices of pickled jalapeño.

Fold the tortilla in half and press gently to seal. Repeat with the remaining tortillas and filling.

Heat vegetable oil in a large skillet over medium-high heat. Carefully place the filled tacos in the hot oil, being careful not to overcrowd the pan.

Fry for about 2 minutes per side, until golden brown and crispy.

Remove the tacos from the skillet and let them drain on a paper towel-lined plate or wire rack.

To serve, arrange the tacos dorados in a shallow bowl. Top with shredded lettuce.

Pour warm salsa verde over the tacos.

Garnish with crumbled queso fresco, a drizzle of Mexican crema, and sliced avocado.