Place peeled, cubed potatoes in a pot and cover with cool water.
Bring to a low boil and let cook for approximately 20 minutes until they are fork tender.
Drain the potatoes well.
Then add mayonnaise, butter, hot sauce, salt, and pepper. Mash until all of the large chunks are gone. (The consistency is thicker than regular mashed potatoes and doesn't need to be perfectly smooth.)
Set these aside to cool.
Place the undressed coleslaw mix into a bowl and add diced green onions and chopped cilantro.
Dress this with mayonnaise and apple cider vinegar.
Toss the coleslaw until it is well combined and place in the fridge until it is time to serve.
Wrap the corn tortillas in a damp paper towel and place them in the microwave for 30 seconds. Warming the tortillas makes them easier to fill. They will be more flexible and break less.
Fill each with about two tablespoons of potato filling. Fold them in half and set them aside for frying.
In a large frying pan, heat approximately one cup of canola oil on medium-high heat. (The oil should cover the bottom of the pan completely).
Once the oil is hot, place your first round of tacos down in the pan. Let cook on the first side for 2-3 minutes. The tortilla should puff and become a light brown color.
Turn the potato tacos over and cook the other side for an additional 2-3 minutes.
Once the tacos are fried and crispy, remove them from the oil and place a plate lined with paper towels to soak up the excess oil.
Repeat this step until you have fried all of the tacos. Add oil as necessary.