Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.

Dice the Yukon Gold potatoes into bite-sized pieces. Toss with olive oil, salt, paprika, garlic powder, and oregano. Spread on the baking sheet and roast for 30–40 minutes, stirring halfway.

In a skillet over medium-high heat, cook the lean ground beef for 5–7 minutes until browned. Stir in creole seasoning and cook an additional 2–3 minutes.

Combine tomatoes, diced jalapeños, and chopped cilantro in a bowl. Add lemon or lime juice and salt, and stir gently.

In a separate bowl, mix mayonnaise, sriracha, and lemon/lime juice until smooth.

Assemble your bowl with a layer of crispy potatoes, seasoned taco meat, pico de gallo, and drizzle with sriracha mayo.