1️⃣ Preheat the oven to 425F convection (or 450F regular bake).
2️⃣ In a large pan over medium heat, cook the onions and jalapeño in olive oil until the onions are starting to become tender and translucent (3-4 mins), then add the garlic, chili powder, cumin, and salt.
3️⃣ Cook for 1 min, then add the beef and cook, breaking it into small pieces with your spatula, until cooked through. Mix in the green salsa and turn off the heat. Taste and adjust seasoning if desired (I added 1/4 tsp more kosher salt).
4️⃣ Coat 2 baking sheets with 2 Tbsp avocado oil on each.
5️⃣ Microwave 8 tortillas at a time between two damp paper towels until soft and pliable (30 sec - 1 min). If you don’t have a microwave you can wrap in foil and heat in the oven for ~10 mins.
6️⃣ Working with one tortilla at a time (keeping the others between the damp paper towels), rub both sides in the oil. Sprinkle one side of the tortilla with 1 Tbsp of cheese. Place 2 heaping Tbsp of ground beef in the center of the tortilla in a line, then fold the tortilla to create a taco. Sprinkle the top of the tacos lightly with salt.
7️⃣ Bake for 7-10 mins, or until golden brown around the edges, then flip the tacos and switch the positions of the baking sheets between the racks. Continue baking for an additional 7-10 mins, or until the tacos are deep golden brown and crispy. Let cool for 5 mins.
8️⃣ Pry open the tops of the tacos (wedging a knife in can help if they’re sticking shut) and stuff in some iceberg lettuce, tomato, and shredded cheese. Serve with sour cream and enjoy!
