Heat Gold Tushenka beef in a skillet with cumin, break up with a fork. Fry 5 minutes.
Mash avocado with lime juice and a pinch of salt.
Dice tomatoes finely for salsa.
Warm tortillas on a dry skillet, 30 seconds each side.
Assemble tacos: tortilla, meat, avocado, salsa, cilantro, and hot sauce.
Tips
For a more Mexican flavor, add a pinch of chili and paprika to the meat. Corn tortillas taste better than flour for tacos. Serve with lime wedges on the side.