Place whole potatoes in a med/large pot and cover with cold water. Bring to a boil over high heat and then reduce to medium-high heat and cook until fork tender. About 15-20 minutes. Drain and slightly cool before peeling.
Place peeled potatoes in a large mixing bowl and add seasonings. Mash until somewhat smooth. Lumps are ok. Taste for seasoning and add more if desired. (If your mash is too dry for your taste, you can add a few tablespoons of non-dairy milk, butter or sour cream)
In a large skillet, heat tortillas until warm and pliable. Cover in a towel while you heat the remaining tortillas.
Spread about one heaping tablespoon of mash on half of a tortilla. Fold closed and weave a toothpick on top to seal.
Brush each side of the tacos lightly with oil. You can also lightly spray them with oil. Place in air fryer basket standing up (stagger them so there's a little space in between each one)Cook at 390 F for 12-15 minutes until crispy (you may need to work in batches depending on the size of your airfryer basket.) See notes for serving ideas.
Serving ideas: vegan sour cream, salsa, pico de gallo, guacamole, hot sauce, fresh-cut cilantro, vegan cheese sauce.
If you want to amp things up, you can sprinkle vegan cheese shreds inside the taco before frying.
Baking Method - Preheat oven to 425 F and bake for 12-15 minutes until golden and crispy. Flip tacos mid-way through (remember to brush or spray tacos with oil). Stovetop Frying Method - Turn your oven on low to keep tacos warm. In a large pan, heat 3-4 tablespoons of oil over medium-high heat. When hot, place as many tacos that will fit in the pan (leaving some room in between to flip). Fry on each side for 2-4 minutes until golden and crispy. Place on a baking sheet and put in the oven while you finish the rest.