Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet or baking dish with parchment paper or lightly spray it with cooking oil. Note: if you have two large baking sheets, feel free to use two, as you’ll need to make two batches.

Heat the avocado oil over medium heat and add the onion. Sauté, stirring occasionally, until the onion begins to soften, about 5 minutes. Stir in the garlic and continue cooking for another 2 minutes.

Scoot the onion and garlic off to the side and add the ground beef along with the chili powder, garlic powder, and sea salt. Use a spatula to chop the meat into small bits and continue cooking until the meat has browned.

Stir in the tomato sauce (or tomato paste and broth) and continue cooking at a boil until the meat has cooked through.

Lay 6 corn tortillas on the prepared baking sheet (or spread 12 tortillas over 2 baking sheets if you have two). Spread grated cheese over the full surface of each tortilla and bake for 3 minutes to melt the cheese.

Remove the baking sheet from the oven and spoon about ¼ cup of the taco meat mixture over half of each tortilla.

Fold the side that doesn’t have the meaty taco filling over the side that has the meat and gently press.

Place the baking tray back into the oven and bake for another 5 minutes, or until the tacos reach your desired level of crisp.

Note: if you're using store-bought crunchy taco shells, simply stuff them with your desired amount of grated cheese and meat and bake for 5 to 8 minutes at 425 or until the cheese is melted.

Repeat this process for the remaining 6 tortillas and the rest of the meat. Serve with chopped red onions, cilantro, fresh salsa, and any of your favorite toppings on top!