Peel and cut the potatoes into chunks. Place them in a pot of salted boiling water and cook until soft (about 12–15 minutes). Drain well and mash until smooth. Season with salt and set aside.

Heat 2 tablespoons of oil in a frying pan over medium-high heat. Add the chopped mushrooms, season with salt and a pinch of oregano, and cook for about 8–10 minutes until soft and lightly golden. Set aside.

Mix the cooked mushrooms with the mashed potatoes until well combined. Taste and adjust seasoning if needed.

Shred the lettuce, slice the avocado, and thinly slice the radishes. Set aside so everything is ready for serving.

Heat each tortilla briefly in a dry pan until soft and flexible. This prevents them from breaking when folding.

Place a spoonful of filling onto one side of each tortilla and fold it over to form a half-moon shape. Repeat until all tortillas are filled.

Heat the oil in a frying pan over medium heat. Once hot, fry the taquitos in batches (3–4 at a time) for about 2 minutes per side, or until golden and crispy.

Remove and place on a paper towel or colander to drain excess oil.

Arrange the taquitos on a large platter. Top with shredded lettuce, avocado slices, radishes, crema, and crumbled cheese.

Serve with spicy salsa on the side so everyone can add their own heat.