Crispy Beef Tacos with Spicy Avocado Cream

1. Brown 1 lb organic grass-fed ground beef and add 1 packet of taco seasoning according to the package directions.
2. Preheat oven to 425 degrees F (220 degrees C) and line a baking sheet with foil.
3. For the shells, use almond flour tortillas or regular corn tortillas. Coat them lightly in avocado oil.
4. In an oiled skillet over medium heat, cook each side of the tortillas for about 15 seconds until they are warm and slightly crispy but can still fold without breaking.
5. Add the seasoned meat and cheese of your choice (e.g., cashew queso) to each tortilla. Fold in half and place on the prepared baking sheet.
6. Once all of the tacos are assembled, spray or lightly brush them with more avocado oil and sprinkle with salt.
7. Bake for about 10-15 minutes until crispy.
8. For the spicy avocado cream: Mix 1/2 mashed avocado, 1/2 cup Greek yogurt, 2 tbsp jalapeño or hot sauce, 1 tbsp minced cilantro, 1 tbsp minced green onion, salt, pepper, and garlic powder. Add water until you get a sauce consistency.
9. Serve the crispy tacos with shredded lettuce and the spicy avocado cream.