Homemade beef tacos with crunchy veggies

Dice the tomato and thinly slice the red onion. Keep them apart in two corners of the cutting board.

Cut the avocado in half, remove the pit and mash the flesh with a fork in a bowl with the juice of half a lemon, salt and pepper.

In another bowl, mix the diced tomato with half the sliced onion and a pinch of salt. Keep the other half of the onion for the skillet.

Heat 1 tbsp of olive oil in the skillet over medium heat. Add the other half of the onion and sauté it for 3 min, stirring.

Add the crumbled ground beef to the skillet with the smoked paprika, salt and pepper. Cook for 8 to 10 min over medium-high heat, breaking it up, until there's no pink left at all (70 °C in the center).

Transfer the beef and onion to a plate. Wipe the skillet with a paper towel, or leave it as is if it's clean.

Pour the 2nd tbsp of olive oil in a thin layer into the hot skillet. Toast each tortilla 30 seconds per side over medium heat, all 5 tortillas.

Spread some mashed avocado on each tortilla, add the beef, then the crunchy tomato and onion salad. Fold and serve right away.