In a large skillet over medium-high heat, cook 1 pound ground beef for 5–6 minutes, breaking it apart with a spoon as it browns.

Add 2 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon black pepper to the skillet. Stir until the beef is evenly coated with the seasonings.

Pour in ¼ cup water and reduce the heat to low. Simmer for about 5 minutes, stirring occasionally, until the liquid has mostly evaporated and the beef is fully cooked.

Squeeze the juice from ½ lime over the beef mixture and stir to combine. Cut the remaining 1½ limes into wedges for serving.

Warm 12 street taco-size corn tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.

Divide the seasoned beef evenly among the tortillas.

Top the tacos with ¼ cup salsa verde, 1 finely diced white onion, ½ cup chopped fresh cilantro, and 1 cup Cotija cheese if using.

Serve immediately with lime wedges on the side for squeezing over the tacos before eating.