Cook 8-10 skinned potatoes in pressure cooker on high for 5 minutes with 3 TBS oil of choice and 1 1/2 cup of water. Once pressure cooker alarms sound, pressure release and hand mash potatoes. Add salt and pepper to taste.
In frying pan, pour oil enough to cover tortilla in pan on medium heat. Once oil is hot, place corn tortillas to fry. Fry on each side until firm then gently fold in half to make taco. Place fried shells onto plate lined with paper towels to absorb remaining oil.
Place potato mixture into cooked shell and garnish as desired, like with chili sauce and/or avocado