Directions

1. In a small bowl, combine chili powder, cumin, salt, smoked paprika, garlic powder, onion powder and cayenne pepper. Mix until combined and set aside.
2. Heat a large sauté pan over medium-high heat. Add a drizzle of neutral oil, once it begins to smoke, add the lean ground beef. Season with half of the prepared taco seasoning. Break up the ground beef with a wooden spoon and cook until browned and no pink remains.
3. Remove the cooked meat into a bowl and set aside.
4. Reduce heat to medium-low. Add Clebby’s Avocado Oil with diced onion and minced garlic. Saute until translucent. Stir in the tomato paste and let caramelize for a couple of minutes, then stir in spices. Toast until fragrant, then add in water and cook until thickened. Add in back the cooked ground meat and stir until well coated.
5. Heat corn taco shells in the oven according to package directions.
6. To assemble tacos, add a few spoonfuls of taco meat to a toasted corn taco shell. Top with a sprinkle of shredded cheddar cheese and shredded lettuce. Add a dollop of sour cream, chopped cilantro, hot sauce and a squeeze of lime juice, if desired.