Heat a small skillet over medium heat and add a tablespoon of oil. When shimmering, gently fry each tortilla for about 30 seconds per side until golden and slightly crispy. Drain on paper towels if fried, or set aside if baked.
In the same skillet, add the ground beef and cook over medium-high heat, breaking it apart with a spatula. Once browned, stir in minced garlic, cumin, chili powder, and a pinch of salt. Cook until fragrant, about 2 minutes. Remove from heat.
Warm the tortillas briefly in a dry skillet or microwave to make them flexible. This helps prevent tearing when filling.
Place each tortilla on a serving plate and spoon some of the cooked meat into the center of each one. Top with shredded cheese, chopped lettuce, diced tomatoes, and sliced jalapeños.
Squeeze fresh lime juice over the assembled mini tacos to add brightness and balance the flavors. Let sit for a minute to allow the cheese to slightly melt and flavors to meld.
Serve immediately, garnished with extra lime wedges and fresh herbs if desired. Enjoy these crispy, colorful bites with friends!
