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

Dice potatoes into bite-sized cubes. Place them in a large bowl and toss with olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.

Bake for 25–30 minutes, flipping halfway through. They should be golden brown and crispy on the edges.

Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if necessary.

Stir in taco seasoning, tomato sauce, and water. Simmer for 5–7 minutes until the mixture thickens.

Divide the roasted potatoes into serving bowls. Top with taco meat.

Add shredded cheese, lettuce, tomatoes, avocado, and sour cream. Sprinkle with cilantro and green onions.

Finish with lime juice or hot sauce if desired. Serve immediately while the potatoes are hot and crispy.