Fried Loaded Taco with Avocado and Chili

Steps

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1. 1
   Season the ground beef thoroughly with seasoned salt and spice blend (salt, pepper, paprika powder), mixing well so the flavors distribute evenly.
   ▶ ≈0:07
2. 2
   Spread the seasoned ground beef evenly over the corn tortilla.
   ▶ ≈0:44
3. 3
   Heat a skillet with oil until very hot, then sear the beef-topped tortilla so the meat develops a golden, flavorful crust without cooking through completely—you'll finish it under the broiler later.
   ▶ ≈0:51
4. 4
   Move the skillet to the side and allow the tortilla base to brown lightly while keeping the heat moderate, ensuring the bottom develops subtle toasted flavors.
   ▶ ≈1:31
5. 5
   Prepare the avocado by halving it lengthwise around the pit, twisting the halves apart, removing the pit, peeling the skin away, and slicing thin.
   ▶ ≈1:43
6. 6
   Arrange the avocado slices on top of the seared beef layer and season lightly with salt.
   ▶ ≈2:41
7. 7
   Quarter the cherry tomatoes, roughly chop the bacon and red pepper, then sear them in the warm skillet with a splash of oil so the tomatoes caramelize slightly and the bacon crisps.
   ▶ ≈2:58
8. 8
   Once the tomatoes and bacon are lightly caramelized, pile them on top of the avocado layer and scatter the jalapeño rings over everything.
   ▶ ≈3:51
9. 9
   Drizzle a small amount of mayonnaise (or chili-spiced mayo) over the toppings for creamy richness.
   ▶ ≈5:11
10. 10
    Top everything with shredded mozzarella cheese, covering the entire loaded tortilla.
    ▶ ≈5:29
11. 11
    Place the loaded taco under the broiler on high heat until the cheese is fully melted and lightly golden.
    ▶ ≈6:01
12. 12
    Remove from the broiler, let cool briefly, then squeeze fresh lime juice over the top (or zest lime peel) and serve immediately.
    ▶ ≈6:19