Prepare and season the potatoes

• Scrub the potatoes clean, then cube them.
• Rinse the cubed potatoes, pat them dry and transfer to a large bowl.
• Add the avocado oil, Cajun seasoning, cumin and chili powder and mix well to coat.

Roast the potatoes

• Spread the potatoes on a parchment-lined baking tray.
• Roast at 220 °C until fork tender.

Make the pico de gallo

• Dice the tomato and finely dice the red onion smaller than the tomato.
• Seed and mince the jalapeños and chop the cilantro; add everything to a bowl.
• Squeeze the juice of half the lime over the top, season with salt and mix.

Cook the taco meat

• Brown the ground beef in a cast iron skillet over medium-high heat, then drain the fat.
• Stir in the tomato paste, Cajun seasoning, cumin, chili powder and water.
• Mix well and add a little sugar to balance the heat.

Assemble the bowls

• Divide the roasted potatoes into bowls and top with the shredded cheese.
• Spoon the hot taco meat over the cheese so it melts.
• Top with pico de gallo, guacamole and sour cream, and finish with chopped cilantro.