Scrub potatoes and cut into large cubes. Put in a medium sized pot; fill with cold water and 1 Tbsp salt. Bring to a boil.
Parboil potatoes until they are tender, drain and let them cool slightly. Grate them in a food processor and squeeze out excess liquid.
Place potatoes in a large bowl and lightly mix in cornstarch, salt, pepper, garlic powder and onion powde
Add vegetable oil to a ½ in. thick heavy bottomed skillet and set over medium heat.
When oil is hot, form thumb-sized balls of the potato mixture and fry until a golden brown color is reached, about 15 sec. each side.
Drain excess oil off on paper towels,and let tots cool. Place a layer on the baking sheet, transfer to the oven and bake until crispy. Able 15-20 minutes turning over once.
Once tots are taken out the oven sprinkling the taco seasoning over the entire batch ensuring an even coat. Sprinkle cheese and bake in the oven about 5 minutes till cheese melts. Then top with pico de gallo.