Make the taco seasoning: In a small bowl combine 1 tbsp red chili powder, 2 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked red paprika, 1 tsp dried oregano, 1 tsp black pepper, 1 tbsp ground cumin and 1 tbsp salt. Mix well and set aside.

Cook the beef: Heat 1 tbsp clarified butter or oil in a large skillet over medium heat. Add the diced onion and sauté for 1–2 minutes until fragrant.

Add the ground beef and cook on medium heat, breaking it up, until the color changes and it's no longer pink (about 5–7 minutes).

Stir in 1 tbsp minced garlic and cook 30 seconds until fragrant. Add 1 tbsp of the prepared taco seasoning (add more to taste), 2 tbsp tomato paste and mix to combine. Sauté 2–3 minutes to develop flavor.

Pour in 1/2 cup warm water, season with additional salt if needed, then simmer uncovered for 8–10 minutes or until the beef is fully cooked and most of the liquid has evaporated. Adjust seasoning to taste and remove from heat.

Make the pico de gallo: In a bowl combine the finely chopped onion, diced tomatoes, 1 tbsp chopped cilantro, 2 tbsp lime juice, salt to taste and 1 tsp black pepper. Mix and refrigerate briefly while you prepare the rest.

Make the taco sauce: In a bowl whisk together 1/3 cup sour cream, 1/3 cup mayonnaise, 1/3 cup buttermilk (or water), juice of 1 lime, 1 tbsp taco seasoning and 1 tbsp dried parsley until smooth and creamy. Adjust seasoning if needed.

Assemble and crisp the tacos: Heat a little oil in a skillet over medium heat. Place one mini tortilla in the pan, sprinkle with a layer of shredded mozzarella, then add a portion of the cooked beef on one half of the tortilla.

Fold the tortilla in half (or flip half over to close) and press gently. Cook 1–3 minutes per side, flipping as needed, until the tortilla is crispy and golden and the cheese is melted. Repeat with remaining tortillas, cheese and beef.

Serve: Serve the crispy beef tacos warm topped with pico de gallo and a drizzle of the creamy taco sauce.