STEP 1
Adjust rack to the middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or spray with nonstick cooking spray). Wash and dry all produce. Halve, peel and thinly slice onion; mince a few slices until you have 1 tablespoon.
STEP 2
Heat a large drizzle of oil in a large pan over medium high heat. Add sliced onion; cook for 3 minutes. Add pork; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4-6 minutes. Stir in paprika, garlic powder, a pinch of salt and pepper, tomato sauce, tomato paste, and 1/3 cup water. Simmer until thickened. Turn off heat.
Meanwhile, drizzle tortillas with 1 tablespoon olive oil; brush or rub to completely coat. Place tortillas on a clean work surface. Once pork filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 tablespoon Mexican cheese. Roll up tortillas, starting with filled sides, to create taquitos. Place seam sides down on prepared sheet.
STEP 3
While taquitos bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of limejuice. Season with salt. In a separate small bowl, combine guacamole, sour cream, remaining lime zest, and a squeeze of limejuice. Season with salt and pepper. Divide taquitos between plates. Top with pico de gallo, creamy guacamole, and hot sauce. Serve.
Enjoy!
