In a large skillet over medium heat, add your ground beef and cook until browned, about 5-7 minutes. Stir in the Creole seasoning, cumin, onion powder, garlic powder, crushed red pepper, and taco seasoning. Cook for another 2-3 minutes until the spices are fragrant and well combined, ensuring the meat is fully cooked and nicely seasoned.

Preheat your oven to 425°F (220°C). Toss the diced Yukon Gold potatoes with olive oil, salt, oregano, garlic powder, and smoked paprika in a large bowl. Spread them out in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes, turning halfway through, until they are golden and crispy on the outside.

While the potatoes roast, prepare your fresh pico de gallo. In a medium bowl, combine diced tomatoes, jalapeño, red onion, lime juice, and chopped cilantro. Season with salt and pepper to taste, mixing gently to combine.

In a small bowl, whisk together mayonnaise, sriracha, lemon juice, and a pinch of black pepper until smooth and creamy. Adjust the sriracha according to your desired spice level.

Once the potatoes are perfectly roasted and the taco meat is ready, layer a generous amount of crispy potatoes at the bottom of each serving bowl. Top with the seasoned taco meat, followed by the fresh pico de gallo. Drizzle with sriracha mayo before serving.