Sear the beef: Heat olive oil in a large cast-iron pan over medium-high heat. Sear the beef for a few minutes on each side until browned. Transfer to a slow cooker.

Deglaze the pan: Pour a small amount of beef broth or water into the pan and scrape up the browned bits. Pour this liquid into the slow cooker.

Add spices and liquids: Add paprika, chili powder, chipotle sauce (if using), remaining beef broth, apple cider vinegar, lime juice, onion, garlic, oregano, ground cumin, bay leaf, salt, and pepper to the slow cooker. Stir to combine.

Slow cook the beef: Cook on high for 4 hours or on low for 6–8 hours, until the beef is fork-tender and shreds easily.

Shred the beef: Use two forks to shred the beef, mixing it back into the sauce.

Make the guacamole: In a bowl, mash the avocado until smooth. Stir in chopped cilantro, minced garlic, and lime juice. Season with salt to taste. Refrigerate until ready to serve.

Warm the tortillas: Heat a dry skillet over medium heat. Warm each soft taco shell for 30–60 seconds per side until soft and pliable.

Make the virgin margarita: In a pitcher, combine honey (or agave), sparkling water, orange juice, and lime juice. Mix well.

Assemble the tacos: Fill each taco shell with shredded beef and spoon sauce over the top. Garnish with diced tomato, shredded white cheddar cheese, and chopped jalapeño (if using).

Serve with guacamole, chips, and virgin margarita. Enjoy!