Preheat your oven to 350°F. Line two large sheet pans with parchment paper.

Cook the beef mixture in a large skillet over medium heat, add the ground beef and chopped onion. Once the onion is cooked down, add in the garlic and cook for 2-3 minutes until fragrant. Cook until the beef is browned and the onion is softened, about 5–7 minutes.

Stir in chili powder, oregano, paprika, onion powder, garlic powder, cumin, cayenne, salt, black pepper, and tomato paste. Cook for another 2–3 minutes until fragrant and well combined.

Assemble tacos on the sheet pan. Lay the mini tortillas on the prepared sheet pan. Sprinkle shredded cheese generously on top of each taco. Evenly divide the beef mixture over the cheese. Close the tortilla to create a taco and brush the top of the taco with olive oil.

Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and the edges of the tortillas are crispy. For extra crispiness, broil for 1–2 minutes at the end, watching carefully to avoid burning.

Next, make the avocado lime crema. In a blender or food processor, combine sour cream (or Greek yogurt), lime juice, honey, cilantro, garlic, and jalapeno. Blend until smooth. Add water, 1 tbsp at a time, until the crema reaches your desired consistency. Season with salt and pepper to taste.

Drizzle the avocado lime crema over the crispy tacos. Garnish with torn cilantro and lime wedges on the side for squeezing. Serve immediately and enjoy!