Boil baby potatoes in salted water until fork-tender. Drain and allow them to cool slightly.
Place the potatoes on a baking sheet and gently smash them using the bottom of a glass.
Coat the smashed potatoes with olive oil, smoked paprika, garlic powder, cumin, chili powder, oregano, salt, and black pepper.
Bake until the potatoes are golden and crispy on the edges.
Prepare the creamy taco sauce by mixing Greek yogurt, lime juice, hot sauce, garlic powder, and salt until smooth.
Warm the tortillas and fill them with crispy potatoes, lettuce, tomatoes, onions, cheese, and creamy sauce.
Add fresh cilantro and a squeeze of lime before serving.
