Make the Guacamole:

In a medium bowl, mash 3 ripe avocados with a fork until you reach your desired consistency. Stir in 1/4 cup finely chopped red onion, 1 jalapeño (seeded and minced, optional), 2 tablespoons chopped fresh cilantro, and the juice of 1 lime. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

Prepare the Cilantro-Lime Crema:

In a small bowl, combine 1 cup sour cream or Greek yogurt, the juice of 1 lime, 2 tablespoons finely chopped fresh cilantro, and 1 teaspoon honey (optional). Season with salt to taste, mix well, and refrigerate until needed.

Prepare the Pico de Gallo:

In a bowl, combine 2 cups diced tomatoes, 1/4 cup finely chopped red onion, 1 jalapeño (seeded and minced, optional), 2 tablespoons chopped fresh cilantro, and the juice of 1 lime. Season with salt to taste. Mix well and set aside.

Prepare the Toppings:

Shred 2 cups of lettuce, dice 1 1/2 cups of tomatoes, and set aside 1 cup shredded Mexican-blend cheese along with pickled red onions and any remaining cilantro leaves.

Fry the Tortillas for Crispy Shells:

Heat avocado or vegetable oil in a small skillet until the oil is about 1/2 inch deep and reaches 350°F (about 5–7 minutes).

Line a plate with paper towels.

Carefully place a tortilla in the hot oil and cook until it blisters but remains soft (about 10–15 seconds).

Using tongs, flip the tortilla and immediately fold it into a taco shell. Continue frying until crisp and golden all over (another 15–30 seconds).

Cook the Taco Meat:

In a large skillet over medium-high heat, drizzle a little oil and sauté the diced onion and red bell pepper for 3–4 minutes until softened.

Add the minced garlic and cook for another minute until fragrant.

Add 1 lb lean ground beef and break it up with a spatula. Cook until browned (about 5 minutes).

Drain any excess liquid.

Stir in 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon dried oregano.

Add 1/3 cup water and let the mixture simmer for 2–3 minutes until the water is mostly absorbed and the beef is well coated with the spices. Remove from heat.

Assemble the Tacos:

In each tortilla shell, layer the seasoned ground beef, shredded cheese, shredded lettuce, diced tomatoes, a dollop of homemade guacamole, and a drizzle of cilantro-lime crema. Garnish with pickled red onions, fresh cilantro leaves, and a squeeze of lime juice if desired.

Serve:

Enjoy your tacos with a side of tortilla chips, salsa, and extra guacamole.