Heat the 1 tbsp extra-virgin olive oil in a Skillet over medium heat. Add the diced 1 small yellow onion finely diced and cook, stirring occasionally, for 4–5 minutes until softened and translucent. Add the 4 cloves garlic minced, 1 tsp ground cumin, ½ tsp smoked paprika, and ½ tsp red pepper flakes (if using), and stir for about 1 minute until fragrant.

Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.

Remove the Skillet from heat. Stir in the 1 whole lime juiced and chopped ¼ cup fresh cilantro roughly chopped. Taste and adjust 1 tsp fine sea salt plus more as needed.

Warm the 8 piece corn tortillas small, 6-inch; warmed directly over a gas burner flame for 20–30 seconds per side until lightly charred, or wrap them in a damp paper towel and Microwave for 30–45 seconds until pliable.