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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
Combine beef with jalapenos, garlic powder, salt, bacon, and ¾ cup shredded cheese in a bowl. Spread beef mixture to the edges of each tortilla; set aside.
Preheat a griddle to medium-high heat. Meanwhile, mix cream cheese with sour cream, lime juice, and salt and set aside.
Place tacos meat side down on hot griddle. Cook, undisturbed, until golden brown and slightly crisp, about 3 minutes. Flip and cook until lightly toasted, 30 seconds to 1 minute more. Fold tacos in half and top with with sour cream mixture, remaining cheese, cilantro, and shredded lettuce.