Prep all ingredients per the instructions above.

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

Deglaze pan: Pour a small amount of broth or water into the hot pan, scrape browned bits, and pour into a slow cooker.

Add seasonings and liquids: Add paprika, chili powder, chipotle sauce (if using), broth, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and pepper. Stir to combine.

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

Shred beef: Shred with two forks and mix back into the sauce.

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

Warm tortillas: Heat tortillas in a dry skillet 30–60 seconds per side until soft.

Make virgin margarita: In a pitcher, mix honey or agave, water, orange juice, and lime juice until combined.

Assemble tacos: Fill taco shells with shredded beef. Add tomato, cheese, and jalapeño if desired. Serve with guacamole, tortilla chips, and virgin margarita.