Begin by cubing the potatoes into uniform pieces, about 1 inch in size. Toss them in a bowl with olive oil, salt, pepper, garlic powder, and paprika until well-coated. Preheat your air fryer to 400°F and cook the potatoes for 20 minutes, shaking the basket every 5 minutes.

In a large skillet over medium heat, add the ground beef and cook until browned, about 7-10 minutes. Add the diced onion, and continue cooking until softened, approximately 3-4 minutes. Drain excess fat, stir in minced garlic, chili powder, cumin, cilantro, oregano, salt, and pepper, simmer for 1-2 minutes.

Fold in the prepared crispy potatoes into the beef mixture and keep it warm on low heat.

In a medium bowl, combine diced tomatoes, onion, jalapeño, chopped cilantro, lime juice, salt, and pepper to make pico de gallo. Let sit for flavors to meld.

Heat butter in the same skillet, place corn tortillas, add Monterey Jack cheese on each, fill with beef and potato mixture, and fry until golden brown on each side, about 2-3 minutes.

Serve tacos warm, topped with pico de gallo and lime wedges.