1. Heat avocado oil in a large skillet, preferably cast iron. Once very hot, add the ground “beef.” Brown the grounds and break up with a wooden spatula for crumbles. Add the cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper. Once the “meat” is browned, add water, ketchup, and agave. Turn heat to medium-low and continue to simmer until cooked through and most of the liquid has evaporated. Taste for seasoning and add salt and pepper to taste. Set aside.
2. In a smaller shallow skillet, add enough avocado oil to just coat the bottom of the pan. Heat over medium heat and then add a tortilla; it should puff up and bubble with a few light brown spots. Flip to cook the other side for about 15 seconds, remove, and place on paper towels. Repeat with remaining tortillas.
3. Assemble your tacos with the tortilla shells, taco crumbles, dairy-free cheddar shreds, dairy-free sour cream, diced tomatoes, and shredded lettuce. Add onions, cilantro, and salsa if desired.
