Preheat oven to 475°F. Combine potatoes, just 2 tsp smoked paprika, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Cook until potatoes are just starting to crisp, 10 to 12 minutes. Add peppers, toss to combine, and continue to cook until peppers are softened and slightly charred and potatoes are tender, 12 to 15 minutes.

Meanwhile, stir together mayo, garlic, and a pinch of salt and pepper in small bowl.

Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes. Combine cilantro, 1 tsp olive oil, and a pinch of salt and pepper in medium bowl and toss.

Gently smash potatoes with back of fork. Add mojo rojo to baking sheet with potatoes and peppers and toss to coat. Spread garlic aioli on each tortilla. Divide patatas bravas and peppers between warm tortillas. Top tacos with cilantro salad. ¡Buen provecho!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.