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Add ½ of yellow onion, 1 jalapeño, 1 clove of garlic and a handful of cilantro to a blender.
Brown the ground beef well and add the veggie mix from the blender. Cook until all of the liquid is evaporated.
Add in a packet of taco seasoning, 1 tablespoon of cumin, sea salt and black pepper.
Warm the yellow corn tortillas in the microwave until pliable and spray with olive oil or avocado oil.
Bake at 425°F until well browned and the cheese is bubbly and crisped.
Roast the grape tomatoes, ½ yellow onion, 1 jalapeño and 1 clove of garlic at 450°F until a bit charred.
Add the roasted veggies, a handful of cilantro and the juice of 2 limes to a blender to make the salsa.
Serve the tacos with sour cream, black olives and shredded iceberg.