In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
3. Step
Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
4. Step
Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
5. Step
Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
6. Step
Sprinkle half the spice mixture over the potatoes and toss until well-coated.
7. Step
Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
8. Step
Bake the potato slices for 25 minutes, or until golden brown.
9. Step
Season the skirt steak with the remaining spice mix on both sides.
10. Step
Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
11. Step
Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
12. Step
Sprinkle the cheese blend and steak into the potato taco shells.
13. Step
Bake for another 5 minutes or until cheese is melted.
14. Step
Serve with pico de gallo, guacamole, and sour cream.
