Make the slaw: in a blender, combine the sour cream, avocado, lime juice, cilantro, jalapeno, celery and salt. Blend until creamy (add a splash of water if it is too thick). Chill until serving.
Peel and cube the potatoes and put them in a pot covered with cold salted water. Boil about 15 minutes, until fork tender, then drain.
Mash the potatoes well, then mix in the cheese, pickle juice, pickles and salt until well combined.
Put a heaping spoonful of the potato mixture on one half of each tortilla, fold over and press the edges to seal. Repeat with all the tortillas.
Heat about 1/3 cup oil in a large skillet over medium-high. Fry the tacos 2-3 minutes per side, until golden and crispy. Repeat until all are cooked.
Assemble by tucking some cabbage slaw between the tacos. Serve and devour.
