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Cook the beef filling – Heat a pan with a drizzle of oil over medium-high heat, sauté chopped onion for 3 minutes until soft and translucent.
Add the beef – Add ground beef, cook 5–6 minutes, breaking it apart until browned and cooked through.
Season the beef – Stir in garlic powder, onion powder, paprika, salt, black pepper, chili flakes, smoked paprika, tomato paste, and strained tomatoes; cook 1 minute.
Simmer – Add 2–4 tbsp water and simmer 2–3 minutes until slightly thick; remove from heat and cool slightly.
Make the avocado parsley sauce – Blend avocado, parsley, garlic, lemon juice, olive oil, salt, and pepper until smooth; thin with water to reach pourable consistency.
Assemble the taquitos – Lay a tortilla flat, sprinkle a layer of grated mozzarella down the center of the tortilla, spoon the beef mixture on top, then add a little more mozzarella over the beef and roll tightly into a log; repeat with remaining tortillas.
Fry the taquitos – Heat neutral oil in a pan over medium heat, place taquitos seam-side down, fry turning occasionally until golden and crispy, 3–4 minutes per batch.
Drain – Transfer fried taquitos to paper towels to remove excess oil.
Serve – Serve hot with avocado parsley sauce on the side or drizzled on top.