Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2–3 minutes until softened.
Add the garlic and sauté for 30 seconds, then add the ground beef. Cook until browned, breaking it up with a spoon.
Stir in the tomato paste, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Mix well.
Pour in the beef broth and let the mixture simmer for 5–7 minutes until slightly thickened.
Warm the corn tortillas in a dry skillet for 20–30 seconds on each side, or until pliable.
Fill each tortilla with a spoonful of the seasoned beef mixture, then fold gently.
Heat a clean skillet with a light drizzle of oil and place the filled tacos inside. Cook 2–3 minutes per side until crisp and golden.
Remove from the skillet and let rest briefly so they stay crunchy.
Stuff the tacos with shredded lettuce, cheese, tomato, avocado, and cilantro.
Serve immediately with lime wedges for extra brightness.
