Instructions

• Prep the fresh toppings: quarter the 1 pint cherry tomatoes, dice the ½ sweet onion, chop the ¼ cup cilantro, juice the ½ lime, and place them in a bowl. Add the pinch of salt and pepper and toss to combine—set this pico aside.
• Grate the sharp white cheddar cheese (if not already grated), dice the avocado, and have the fresh cilantro and quick pickled onions ready for topping.
• Heat a large skillet over medium heat until hot.
• Add the 1 pound ground beef to the hot skillet. Break it apart with a wooden spoon or spatula.
• Cook the beef, stirring and breaking it into smaller pieces often, until it begins to brown (about 6–8 minutes).
• Sprinkle in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon chili powder, ½ teaspoon salt, and ½ teaspoon freshly cracked pepper. Stir well so the seasonings are evenly distributed. Continue cooking until the beef is fully cooked and just browned (another 2–4 minutes). Remove from heat.
• Warm the corn or flour tortillas: wrap them in foil and heat in a 350°F oven for 5–10 minutes, or warm each tortilla briefly in a dry skillet (about 20–30 seconds per side), until pliable. If using hard shells, warm per package instructions.
• Assemble tacos: fill each warmed tortilla or hard shell with seasoned ground beef, spoon the pico (tomato/onion/cilantro/lime mixture) on top, then add freshly grated sharp white cheddar, diced avocado, extra fresh cilantro, and quick pickled onions. Serve with hard shells or tortilla chips on the side if desired.