Combine the cut potatoes in a large bowl with olive oil, cumin, chili powder, oregano, and salt. Using your hands, toss to coat.
Oven method: Preheat oven to 425 F. Arrange the potatoes in a single layer on a baking sheet lined with parchment paper. Bake 25-30 minutes, until potatoes are tender and slightly browned, flipping them after about 15 minutes.
Air Fryer method: Air fry the potatoes for 15 to 20 minutes at 390 degrees (or according to the manufacturer's instructions). Shake to toss after 10 minutes.
While the potatoes are cooking, saute the soyrizo in a non-stick skillet over medium heat, stirring often, until heated through.
Add the potatoes to the pan with the soyrizo. Toss well to coat.
To make each taco, add some of the soyrizo-potato filling to the center of each tortilla. Add your favorite toppings and serve immediately.
To warm the tortillas, I recommend heating them in a skillet for about a minute on each side over medium heat. As I heat each one, I stack them in an insulated fabric tortilla warmer to keep them ready to go for up to an hour!The potatoes can be cooked in either an oven or an air fryer.