Peel, wash, and cut the potatoes into small cubes (about 1/2 inch) so they cook evenly and quickly. Toss them in a bowl with olive oil, salt, pepper, garlic powder, and paprika until well coated. Spread them in your air fryer basket and cook at 400°F for 20 minutes, shaking the basket every 5 minutes to ensure even browning. The potatoes should be golden and crispy on the outside while tender inside. Transfer to a plate and set aside.

While the potatoes cook, heat 2.5 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it's browned and cooked through (about 5-7 minutes). Dice the onion and add it to the beef, stirring frequently for 2-3 minutes until softened. Carefully drain excess fat from the pan, leaving just enough to coat the bottom. I like to tilt the pan and use a spoon to absorb the fat with paper towels for better control.

Add the minced garlic to the browned beef and onions, stirring constantly for about 30 seconds until fragrant. Then add the chili powder, cumin, dried cilantro, oregano, 3/4 teaspoon salt, and 3/4 teaspoon pepper, stirring well to coat everything evenly. Lower the heat to a gentle simmer and let it cook for 1-2 minutes so the spices bloom and deepen in flavor. Add the crispy potatoes from Step 1 and fold everything together gently. The beef-potato mixture should stay warm over low heat while you prepare the tortillas.

While the beef simmers, prepare a quick pico de gallo for serving. Dice the 4 tomatoes and the 1/2 onion into small, uniform pieces. Mince the jalapeño (removing seeds if you prefer less heat) and chop the fresh cilantro. Combine everything in a bowl, squeeze the juice from both limes over the top, and season with salt and pepper to taste. Let it sit until ready to serve—the acid from the lime will help keep it fresh and bright.

Heat 2.5 tablespoons of butter in a separate skillet over medium-high heat until it's melted and foamy. Working with one tortilla at a time, place it in the pan and let it warm for about 10 seconds. Add a small handful of Monterey Jack cheese to one half of the tortilla, then top with a generous spoonful of the beef-potato mixture from Step 3. Fold the tortilla in half and cook for 2-3 minutes until the bottom is golden and crispy, then carefully flip and cook the other side for another 1-2 minutes until equally golden. I like to use a bit more butter than you might think—it creates that perfect crispy, slightly decadent exterior that makes these tacos special.

Transfer the cooked tacos to a serving plate or individual plates while they're still warm and crispy. Top each taco with a spoonful of the fresh pico de gallo from Step 4. Serve immediately with your choice of additional toppings like sour cream or taco sauce on the side. The contrast of the crispy tortilla with the warm, flavorful beef and potato filling, topped with the fresh, tangy pico de gallo, is what makes these tacos so delicious.