Preheat the oven to 425 degrees
Toss potatoes with avocado oil and seasoning. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender through the center. Add the cheese for the last minute or so to melt onto the potatoes.
While the potatoes bake, make the taco meat. Heat the avocado oil in a large skillet over medium heat. Add the turkey or beef and break it up with a wooden spoon or meat masher until just cooked through. Add the seasoning, tomato paste, and ½ cup water. Stir to combine and let it come to a simmer, stirring occasionally, until the water has reduced.
Next, assemble the bowls. Add the cheesy potatoes to the bottom then top with taco meat. Add shredded lettuce, a dollop of sour cream or Greek yogurt, salsa, lime and whatever else you desire!
