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1
Set a 12-inch saute pan over medium heat and add the olive oil.
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2
Once hot, place the onions in the pan and saute until translucent, 3 to 4 minutes.
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3
Add the garlic and cumin to the pan and continue to saute until fragrant, about 1 minute.
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4
Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes.
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5
Season with the chipotle pepper and the salt.
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6
Add the beef broth and tomato paste to the pan and bring to a simmer.
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7
Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes.
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8
Remove from the heat and serve with the garnishes for guests to assemble their tacos to their liking.
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9
For the Guacamole:
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10
In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.
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11
Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.
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12
For the Salsa:
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13
Combine all the ingredients and stir well to combine.
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14
Let salsa sit for 30 minutes for the flavors to blend.
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15
Serve as an accompaniment to fish tacos, or other dishes, as desired.
