Combine all the spices and dried herbs, along with the salt and pepper to a small bowl. Set aside.
Corn Tortillas
Turn oven to the broil setting on high. Place oven rack a few inches from the heat source. Place corn tortillas on large sheet pan, lined with foil, and spray both sides with non-stick cooking spray. Broil until just starting to brown in spots. Flip and do the same on the opposite side. Some of them might become crispy, that's ok! Remove from oven and set aside. NOTE: tortillas take just a few minutes to brown up so keep a close eye and don't walk away.
Taco Meat
In large skillet heat oil over medium heat. Add white onion and cook until soft, about 3 minutes. Add ground beef and cook, breaking up the meat until cooked through and no longer pink, about 5-6 minutes. Add spices and toast 1 minute. Stir in fire roasted tomatoes and water and cook another 5 minutes, stirring often. There should still be some liquid in the pan. Stir in 1/4 cup cilantro and the juice of 1/2 a lime. Take the toasted corn tortillas and tear them in pieces over the skillet. These do not need to be perfect; the more rustic the better. Fold the tortillas into the meat mixture until coated and everything is warmed through. Sprinkle with red onion and the rest of the cilantro.
Serve in bowls for a traditional street taco experience or add additional taco toppings.
Notes
This can easily be doubled to feed a crowd. Lay out additional taco toppings and let your guests make their own fun street taco bowl. Reduce the calories by 50 and use ground turkey. I actually prefer the taste of ground turkey over ground beef but the hubby likes beef every now and then. 😉Nutritional facts include lean ground beef but do not include any of the additional toppings.