In a skillet over medium heat, add a drizzle of olive oil and sauté chopped onion until it's soft, about 3-4 minutes. Stir in minced garlic and cook until fragrant, roughly 30 seconds. Add ground beef to the pan, breaking it apart with a spatula, cooking until it's nicely browned, which should take about 5-6 minutes. Then, mix in tomato paste and spices, adding a splash of water before simmering for 5 minutes until thickened.

While the beef filling simmers, add the avocado, fresh cilantro, lime juice, olive oil, and a pinch of salt into a food processor. Blend until the mixture is smooth and creamy, scraping down the sides if necessary. If too thick, add a little water, blending until you achieve a silky consistency.

Take your tortillas and cut them in half. Roll each half into a cone shape, securing the edges with toothpicks. Place a slice of cheese inside each cone, which will melt as they cook.

Once the beef filling has cooled slightly, spoon it generously into each tortilla cone and sprinkle grated mozzarella on top.

In the same skillet, heat olive oil over medium heat. Carefully place the filled tortilla cones into the hot oil, frying them for about 3-4 minutes on each side until golden brown and crispy.

Remove the cooked cones from the skillet and let them drain on paper towels. Serve warm, drizzled or alongside your creamy avocado sauce for dipping.