01 - Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
02 - Add the vegetarian ground beef substitute to the skillet, breaking it up with a spatula. Cook for 3–4 minutes, stirring occasionally, until lightly browned.
03 - Stir in the tomato paste, cumin, smoked paprika, chili powder, oregano, black pepper, and salt. Mix well to coat the crumbles evenly.
04 - Add the water and cook for 2–3 minutes until the mixture is heated through and slightly saucy. Remove from heat.
05 - Warm the tortillas in a dry skillet over medium-high heat for 15–20 seconds per side or microwave them wrapped in damp paper towels for 30 seconds.
06 - Spoon the vegetarian filling into each warmed tortilla. Top with shredded lettuce, quartered cherry tomatoes, cheese, sliced avocado, diced red onion, and fresh cilantro.
07 - Serve immediately with lime wedges on the side for squeezing over the tacos.