Preheat your oven to 200˚C.
Put a large pan of salted water on to boil.
Add the potatoes to the boiling water and parboil for 10 minutes.
Meanwhile, heat a pan on a medium heat and spray well with 1 kcal spray.
Add the onion and garlic, and sauté for 2-3 minutes.
Add the mince and diced peppers, and cook until the mince is brown.
Add the finely chopped mushrooms.
Season well with salt, pepper, paprika, oregano, chili powder and cumin (adjust spices to suit your preference).
Stir in the chopped tomatoes, and allow to simmer on a low heat while you finish the fries.
Drain the potatoes in a colander.
Quarter each potato into wedges (half them lengthways twice).
Transfer to a lined baking tray sprayed with 1kcal spray and spread out in one layer.
Season with salt and pepper and spray again.
Bake or air fry for 20 minutes until golden and cooked throughout.
Meanwhile, make the taco sauce by mixing the sriracha and sour cream in a bowl.
Serve the fries topped with the mince mixture, grated cheese and taco sauce.