Halve lime and juice.

Mince half the cilantro (no need to stem). Stem remaining half, reserving leaves whole.

Halve and peel onion. Finely chop. If you receive a larger onion, chop half; remaining half is yours to use as you please!

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ground beef and onions (reserve 2 Tbsp. for dressing) to hot pan. Break up until starting to brown, 3-5 minutes.

Add chipotle seasoning (use less if spice-averse), half the garlic salt (reserve remaining for dressing), and 1/4 cup water. Stir occasionally until mixture thickens and beef reaches a minimum internal temperature of 160 degrees, 1-3 minutes.

If mixture is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner. Stir in half the minced cilantro (reserve remaining for crema).

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Poke tortillas with a fork all over, 10 times for each tortilla. Place tortillas on baking sheet. Drizzle with 2 tsp. olive oil and massage oil into tortillas.

Fill tortillas evenly with beef filling and cheese, then fold in half, pressing gently to adhere.

Bake in hot oven until cheese has melted and tortillas reach desired crispness, 5-8 minutes per side.

Carefully remove from oven.

While tacos bake, continue recipe.

In a mixing bowl, combine sour cream, 1 Tbsp. jalapeños (to taste), remaining minced cilantro, remaining garlic salt, reserved 2 Tbsp. onions (to taste), and 1 Tbsp. lime juice. Set aside.

Plate dish as pictured on front of card, serving tacos with crema and whole cilantro leaves. Bon appétit!