Heat your skillet over medium-high heat for about 1 minute. You want it hot but not smoking—this prevents the beef from sticking.

Add the olive oil and let it shimmer for 15 seconds. Then add your ground beef, breaking it up immediately with a wooden spoon.

Keep breaking it into small pieces as it cooks. Don't let it sit—constantly stir and press it against the pan for 5-6 minutes.

When the beef is mostly brown with just a tiny bit of pink remaining, add your salt, paprika, cumin, and chili powder. Stir well for about 30 seconds.

Remove from heat right away. The residual heat finishes cooking the meat perfectly without drying it out.

While the beef cooks, warm your tortillas. You can do this directly over a gas flame for 10 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.

Assemble your tacos by placing about 2 tablespoons of seasoned beef in each tortilla. Top with lettuce, tomato, red onion, cheese, and cilantro.

Serve with sour cream, avocado slices, and lime wedges on the side so everyone customizes their own.