Heat skillet over medium heat. Once the skillet is hot, add olive oil and ground beef accordingly. Stir and break it apart with a wooden spatula.
Add onion, stirring occasionally until beef begins to change color into brown.
Add garlic powder, paprika powder, dried parsley, salt and pepper. Stir well, then add diced paprika. Stir and cook until the beef is mostly browned.
Add tomato paste and beef broth. Stir, let it simmer and uncovered. Wait until sauce is thickened. ( around 2 to 3 minutes)
Slice the avocado in half, remove the pit, scoop and place it to a mixing bowl.
Mash the avocado with a fork and make it smooth or chunky, whatever you like.
Add the red onions and squeeze the lemon, stir until well combined. Then add salt and pepper to taste.
Place cherry tomatoes (diced) in a bowl.
Mix shredded cheddar and mozzarella in a bowl.
Bring all the toppings and taco shells on the table and assemble accordingly.
We assemble it by placing first the beef on the taco shell, then add on top the guacamole, diced tomatoes and cheese.