Add potatoes to a large pot then cover them by 1-inch with water. Cover pot then bring to a boil over medium heat. Once water is boiling, cook the potatoes for 10-15 minutes or until tender then drain potatoes into a colander and pat dry with a towel.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the potatoes, cumin, garlic powder, chili powder, paprika, salt and pepper. Toss to coat then cook until potatoes start to crisp up, about 5-7 minutes, stirring often.
Meanwhile, mash together your avocado flesh with 1-2 tbsps lime juice plus a healthy pinch of salt and pepper for a simple guac. Also, toast your corn tortillas at this time.
Spread simple guac in each of the toasted tortillas, top with crispy potatoes, diced red onion, a dollop of salsa, then a sprinkle of freshly minced cilantro and enjoy!