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Heat 1 tbsp avocado oil in a large pan over medium heat. Add the diced onion and sauté until soft, about 3-4 mins. Add the minced garlic and cook for another 30 secs.
Add the ground beef and break it up. Cook until mostly browned.
Add the taco seasoning and tomato paste, mix well, and sauté for 2-3 mins.
Pour in the beef stock and cook for 8-10 minutes, or until the liquid evaporates and the beef is saucy and fully cooked.
In a blender or food processor add all of the sauce ingredients. Blend until smooth.
Combine the diced tomatoes, onion, cilantro, lime, salt and pepper to create the pico de gallo.
Lay a tortilla flat. Add a thin layer of mozzarella, 2-3 tbsp of the beef filling, then another sprinkle of cheese. Fold it over and repeat.
Heat a splash of avocado oil over medium-low heat. Add the folded tacos and cook until golden and crispy on both sides, adding more oil as needed. Work in batches so they crisp.
Plate them up, open the tacos, fill with pico de gallo, honey chipotle sauce and enjoy.