Preheat your oven to 425°F (220°C). Dice Yukon Gold potatoes and toss with olive oil, salt, oregano, garlic powder, and smoked paprika. Spread evenly on a baking sheet.

Roast potatoes for 25-30 minutes, tossing halfway. They should be golden brown and crispy on the outside while remaining fluffy inside.

In a skillet over medium heat, cook the lean ground beef until browned. Add Creole seasoning, cumin, coriander, onion powder, garlic powder, and crushed red pepper. Stir thoroughly and cook for a few more minutes.

In a medium bowl, combine diced tomatoes, jalapeños, red onion, cilantro, and lime juice for pico de gallo. Season with salt and pepper, mixing well.

Whisk together mayonnaise, sriracha, lemon juice, and black pepper until smooth. Adjust sriracha based on spice preference.

Assemble the bowls with roasted potatoes, seasoned taco meat, pico de gallo, and drizzle with sriracha mayo. Serve immediately.