Sear beef: Heat olive oil in a cast-iron pan over medium-high heat. Sear beef on all sides until browned. Transfer to a slow cooker.

Deglaze pan: Add a splash of beef broth or water to the pan, scrape browned bits, and pour into a slow cooker.

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

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

Shred beef: Use two forks to shred and mix into the sauce.

Make guacamole: Mash avocado until smooth. Mix in cilantro, garlic, and lime juice. Season with salt. Refrigerate.

Warm tortillas: Heat a skillet over medium heat. Warm each shell 30–60 seconds per side until soft.

Make virgin margarita: Stir honey or agave, water, orange juice, and lime juice in a pitcher until combined. Serve over ice if desired.

Assemble tacos: Fill shells with beef, tomato, cheese, and jalapeño (if using). Serve with guacamole, tortilla chips, and virgin margarita.