Potato Tacos with Caramelized Onions and Avocado Relish

For the tacos:

16 ounces Russet or Gold Potatoes, peeled and cubed (about 2 cups)

1 cup diced onion

1/2 cup shredded pepper jack cheese

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper, to taste

12-16 corn tortillas

For the avocado relish:

1 ripe avocado, diced

1 small jalapeño pepper, seeded and diced

2 tablespoons chopped cilantro

1 small tomato, seeded and diced

Fresh lime juice, to taste

Salt and pepper, to taste

1. Boil the potatoes until al dente. Drain and mash roughly.
2. Season with cumin, chili powder, salt and pepper.
3. While the potatoes are boiling, sauté onions in a small amount of oil over medium heat. Cook until tender and golden, adding water to deglaze the pan as needed.
4. Add the onions to the potatoes then stir in cheese.
5. In another pan, heat 2 tablespoons cooking oil over medium heat. Add corn tortillas to the oil. When the tortillas have softened, spoon potato mixture onto tortilla and fold in half. Fry tacos on both sides until crisp.
6. For the avocado relish, carefully combine all ingredients.