In a small bowl, combine ½ cup of vegan mayo, 2 tablespoons of adobo sauce, and the juice of one lime. Stir well until smooth and creamy, ensuring the flavors meld together beautifully. Taste and adjust seasoning as needed. Once ready, cover the bowl and refrigerate the chipotle cream sauce.

Place 3 cups of diced yellow potatoes in a large pot and cover with cold water. Bring to a boil and cook for 6 minutes or until just tender. Drain the potatoes and let cool briefly.

In a large mixing bowl, toss boiled potatoes with 2 tablespoons of cornstarch, 1 teaspoon of chili powder, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, 1 teaspoon of ground cumin, ½ teaspoon of ground coriander, salt, pepper, and optional cayenne. Heat 2 tablespoons of olive oil in a non-stick frying pan over medium-high heat. Add the seasoned potatoes and cook for 5-8 minutes until crispy and golden brown.

Warm tortillas, then place a generous scoop of crispy potato mixture in each. Drizzle with chipotle cream sauce and add toppings of choice. Serve immediately.