Boil the potatoes: Place whole baby potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook 12–15 minutes, until easily pierced with a fork but not falling apart. Drain well.

Preheat the oven: Set to 450°F (230°C). Line two baking sheets with parchment for easier cleanup and better crisping.

Season the oil: In a small bowl, mix 3 tablespoons olive oil with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add lime zest for brightness.

Smash the potatoes: Spread the boiled potatoes on the sheets. Use the bottom of a glass or a potato masher to press each one to about 1/2 inch thick. Don’t worry if edges crack—that’s what gets crispy.

Oil and roast: Brush or spoon the seasoned oil over the smashed potatoes, coating edges well. Roast 20–25 minutes, flipping halfway if you want maximum crunch. They should be deeply golden with crisp edges.

Prep toppings: While potatoes roast, slice cabbage, chop cilantro, and set out pickled onions. Mix a quick sauce: combine 1/2 cup sour cream or yogurt with 1 tablespoon lime juice, a pinch of salt, and a little chipotle or hot sauce if you like.

Warm tortillas: Heat a dry skillet over medium and warm tortillas for 30 seconds per side, or wrap in foil and warm in the oven for 5 minutes. Keep them covered so they stay soft.

Assemble: Add a small bed of cabbage to each tortilla. Top with 2–3 smashed potato pieces. Drizzle with sauce, then add pickled onions, cilantro, and any extras like avocado or queso fresco.

Finish with lime: Squeeze fresh lime over the tacos and serve immediately while the potatoes are still crisp.