Make the pico de gallo

• Combine the diced tomatoes, white onion, jalapeño and cilantro in a bowl.
• Squeeze over the lime juice and season with salt, then stir and set aside.

Make the chipotle crema

• Mix the sour cream with the minced chipotle pepper and adobo sauce.
• Season with salt and a squeeze of lime, then chill until serving.

Brown the beef

• Heat the olive oil in a frying pan over medium-high heat.
• Add the onion and cook until softened, then add the garlic and cook until fragrant.
• Add the ground beef and break it up, cooking until browned.

Season the filling

• Stir in the cumin, smoked paprika, salt and black pepper.
• Add the minced chipotle and adobo sauce and simmer until the mixture thickens.

Build the tacos

• Warm the tortillas so they are pliable.
• Spoon the beef filling onto one half of each tortilla and top with the shredded cheddar.
• Fold the tortillas over to close.

Crisp the tacos

• Heat a little oil in the frying pan or place the tacos on a baking tray.
• Cook the tacos on both sides until the shells are golden and crispy and the cheese has melted.

Serve

• Top the crispy tacos with the chipotle crema and pico de gallo.
• Serve immediately with lime wedges.