Heat olive oil in a large skillet over medium-high heat.
Add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes.
Drain excess fat from the skillet if necessary.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper until the beef is evenly coated with the spices.
Pour in the tomato sauce and stir to combine. Reduce heat to medium and simmer for 3-4 minutes until the sauce thickens slightly.
Warm the flour tortillas in a dry skillet or microwave until pliable.
To assemble tacos, spoon the seasoned ground beef onto each tortilla.
Top each taco with shredded cheddar cheese, shredded lettuce, diced tomato, and chopped cilantro.
Add a dollop of sour cream on top and serve with lime wedges on the side.