• Preheat the oven to 200°F and wrap the tortillas in foil. Set aside.

For the onions

• Add the lime juice and thinly sliced onions to a small bowl. Mixing them every so often, let them marinate until you're ready to assemble the tacos.

For the potatoes

• Add the oil, chipotle powder, ground cumin and salt to a large mixing bowl and combine. Then peel and dice the potatoes, adding them to the oil mixture as you go. The dice should be approximately ¼ inch and you should have about 2¾ cups.

  Heat a large skillet over medium-high heat. Once it’s hot, add half of the potatoes. Sauté the potatoes, stirring every couple of minutes, until they’re golden, about 5 minutes. Repeat with the second half.

Warm the tortillas

• Place the foil-wrapped tortillas in the 200°F oven to warm them until you're ready to assemble the tacos.

For the slaw

• In a small bowl, blend the Crema Mexicana with the lime juice, chipotles in adobo, salt and sugar. Then in a large mixing bowl, add this to the cabbage and carrots and stir to blend evenly. Set aside.

Assembly

• You can either put all of the components out in bowls for everyone to make their own taco, or assemble as follows: Place the tortillas on a clean, dry surface. Then divide everything evenly among them, in the center of the tortillas, in this order: potatoes, slaw, lime pickled onion, tomato and avocado. (Or of course, in whatever order you like!)