In a pot, boil the diced potatoes in salted water until tender, about 10 minutes. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the cooked potatoes, cumin, paprika, chili powder, and salt. Cook for 5-7 minutes until the potatoes are slightly crispy.

Stir in the black beans and corn, cooking for an additional 3-5 minutes until heated through.

Warm the tortillas in a tortilla warmer or on a skillet for a few seconds on each side.

Spoon the potato filling onto each tortilla, sprinkle with cheddar cheese, and top with sour cream and cilantro.

Squeeze fresh lime juice over the tacos before serving.