In a large skillet over medium heat, add a splash of oil and sauté diced onion for 2-3 minutes until translucent. Stir in minced garlic and cook for another minute, then add ground beef, breaking meat apart until fully browned (5-7 minutes).

Drain excess fat from the pan. Return to medium heat and add ground cumin, chili powder, smoked paprika, salt, and pepper, stirring to coat the beef thoroughly for 2-3 minutes until aromatic.

In a mixing bowl, combine shredded green cabbage, shredded carrots, chopped cilantro, and lime juice. Toss until vegetables are well-coated and season to taste.

To warm the tortillas, heat a dry skillet over medium-high heat. Cook each tortilla for about 30 seconds on each side until pliable. Alternatively, microwave wrapped in a damp paper towel for 30 seconds.

Assemble tacos by scooping the beef filling into a warm tortilla, topping with slaw and diced avocado, and encourage customization with optional toppings.

Serve the tacos immediately while warm, with extra lime wedges and a variety of salsas on the side.