Warm the tortillas: wrap them in a damp towel and microwave for 20 seconds, or toast briefly in a dry pan until soft and pliable.
Heat a small skillet over medium-high heat and add a tablespoon of oil until shimmering with a faint sizzle.
Add the ground meat to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until browned and fragrant, with a slightly crispy exterior.
Stir in the minced garlic, cumin, chili powder, and smoked paprika, cooking for another minute until the spices release their aroma.
Remove the meat from heat and set aside. Meanwhile, shred the cheese and chop the lettuce and tomato.
Place a spoonful of seasoned meat onto the center of each warm tortilla, then sprinkle with cheese.
Add a handful of chopped lettuce and diced tomato on top, then squeeze fresh lime juice over each taco for brightness.
Finish with a dollop of sour cream or Greek yogurt on each, and garnish with extra cilantro if desired.
Use tongs to carefully fold and hold the tacos, then transfer to a serving plate. Serve immediately while warm and crispy.
