Instructions

1. In a skillet over medium heat, add 1 tablespoon of vegetable oil and heat until shimmering.
2. Add 1 chopped onion and 2 minced garlic cloves to the skillet; sauté until the onion becomes translucent.
3. Increase the heat to medium-high and add 1 pound of ground beef to the skillet, breaking it up with a spoon. Cook until browned.
4. Sprinkle 2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of salt over the beef. Stir to combine and cook for an additional 2 minutes.
5. Warm the corn tortillas in a separate skillet or on a grill until pliable, about 30 seconds per side.
6. Assemble the tacos by placing a generous spoonful of the beef mixture onto each tortilla.
7. Top each taco with 1/2 cup of shredded lettuce, 1 cup of diced tomatoes, and 1/2 cup of crumbled queso fresco.
8. Drizzle with 1 tablespoon of lime juice and garnish with fresh cilantro and avocado slices if desired.
9. Serve immediately with lime wedges on the side.