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Place the halved potatoes in a pot of salted water and bring to a boil. Cook until tender, then drain and set aside.
Heat olive oil in a skillet over medium heat. Add the cooked potatoes and green chilies. Season with cumin, paprika, salt, and pepper. Cook until the potatoes are crispy and slightly browned.
In a separate skillet, heat some more olive oil and fry the tortillas until crispy. Drain on paper towels.
To assemble the tacos, fill each tortilla with the potato mixture, lettuce, tomatoes, sour cream, and shredded cheese.
Serve the potato tacos with green chilies hot and enjoy!