Heat a large skillet over medium heat and add the ground beef. Cook until fully browned, breaking it apart as it cooks.
Add the chopped onion and cook for three to four minutes until softened. Stir in the minced garlic and cook for about thirty seconds.
Season the beef with chili powder, cumin, smoked paprika, oregano, salt, and black pepper, stirring well to coat evenly.
Add the tomato paste and water or broth. Simmer for five to seven minutes until the mixture thickens and becomes rich and flavorful. Remove from heat.
Warm the corn tortillas briefly so they are soft and flexible.
Spoon the beef mixture onto one half of each tortilla and sprinkle with shredded cheese, then fold the tortillas in half.
Heat the oil in a wide skillet over medium heat and fry the folded tacos for two to three minutes per side until golden and crispy.
Transfer the tacos to a paper towel-lined plate to drain excess oil.
Top with lettuce, tomatoes, sour cream, cilantro, and a squeeze of lime before serving.
