Bring a pot of salted water to a boil. Add diced potatoes and cook for 8 to 10 minutes until just fork-tender. Drain and let them steam-dry for a few minutes.

Heat olive oil in a large skillet over medium-high heat. Add the potatoes, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper.

Cook for 12 to 15 minutes, stirring occasionally, until golden and crispy on the outside.

Heat tortillas in a dry skillet or directly over a gas flame until warm and slightly charred.

Spoon crispy potatoes into each tortilla. Top with cabbage, pico de gallo, avocado, and cilantro.

Finish with a squeeze of fresh lime and your favorite vegan sauce.