Soak the diced potatoes in water for at least 30 minutes to remove as much starch as possible (this is to get them as crispy as possible – if you're in a hurry, skip this step). Dry on a kitchen towel and place in a bowl.
Pour over the oil and seasonings, then toss well to make sure all potatoes are coated. Fry in the basket of an air fryer for 20 minutes at 400°F, tossing once halfway through. Make sure not to crowd the basket, as that will prevent crisping!
While the potatoes are frying, make the chipotle sauce by combining all ingredients in a food processor or blender. Pulse a few times, making sure everything is well combined and scraping down the bowl as needed. Pour into an airtight jar and store in the fridge after for more spicy potato goodness down the road.
Lightly toast tortillas in a dry skillet over medium heat for about a minute on each side. You're looking for some lovely black marks without scorching the whole thing or making it brittle. This totally improves the taste and mouthfeel of the taco, would recommend not skipping this step!
When the potatoes and sauce are done, assemble the tacos by spreading a thin layer of sauce on each tortilla, topping with potatoes, cheese, and greens, and drizzling more sauce over top. Enjoy your favorite menu item that you once thought was dead, and never rely on a fast food giant to keep your best interests at heart again!