Soften the onion

• Heat a skillet over medium-high heat.
• Add the chopped onion and cook until softened.

Brown the beef

• Add the ground beef and cook until browned.

Bloom the spices

• Stir in the cumin, smoked paprika, chili powder, oregano, salt, black pepper and tomato paste.
• Cook to bloom the spices.

Simmer the filling

• Pour in the water or stock.
• Stir and let simmer until the mixture thickens and becomes saucy.

Make the fresh salsa

• Combine the diced onion, diced tomatoes and chopped cilantro in a bowl.
• Add the lime juice, salt and pepper to taste and mix.

Mix the sour cream sauce

• Whisk the sour cream with the lime juice, mayonnaise, chili powder, cumin, black pepper and salt.

Crisp the tacos

• Heat a little neutral oil in a clean pan.
• Place a flatbread in the pan, sprinkle Gouda on top and let it melt slightly.
• Add a spoonful of the beef mixture over the melted cheese and fold the flatbread into a taco shape.
• Cook until golden and crispy.

Fill and serve

• Fill the crispy tacos with the fresh salsa and drizzle with the sour cream sauce.
• Serve warm.