In a skillet over medium heat, add lean ground beef and cook until browned, about 5-7 minutes. Stir in Creole seasoning, cumin, ground coriander, onion powder, garlic powder, crushed red pepper, taco seasoning, salt, and pepper. Cook for an additional 3-5 minutes until all spices are well incorporated and the meat is thoroughly cooked, then remove from heat and set aside.

Preheat your oven to 425°F (220°C). Dice 5-6 medium to large potatoes and toss them in a large bowl with olive oil, salt, oregano, garlic powder, and smoked paprika until evenly coated. Spread the potatoes on a baking sheet in a single layer, ensuring they are not overcrowded. Roast for 25-30 minutes, flipping halfway through, until crispy and golden brown.

In a medium bowl, combine one diced large tomato, one seeded and chopped jalapeño, half a finely diced red onion, and the juice of half a lime. Add chopped cilantro, salt, and pepper, then mix everything together until well incorporated.

In a small mixing bowl, combine half a cup of mayonnaise, 2 tablespoons of Sriracha, and a drizzle of lemon juice. Add black pepper to taste and mix until smooth.

In serving bowls, start with a generous layer of the crispy roasted potatoes as the base. Top with an ample portion of the seasoned taco meat, followed by scoops of pico de gallo. Drizzle the delectable Sriracha mayo over the top for a finishing touch.