Heat the oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 3–4 minutes.

Add the garlic and cook for 30 seconds until fragrant, then add the ground meat (or protein of choice). Brown until no pink remains, about 5–7 minutes.

Sprinkle in the taco seasoning and a pinch of salt and pepper. Stir in the sugar-free salsa and cook for 2 more minutes until the mixture is glossy and slightly thickened. Adjust seasoning to taste.

Warm the low-carb tortillas in a dry skillet or microwave for 10 seconds to make them pliable.

Lay one tortilla flat and spoon 2–3 tablespoons of the meat mixture into the center.

Add a spoonful of sour cream, a sprinkle of cheese, and a handful of crushed low-carb tortilla chips or pork rinds.

Fold the tortilla edges up toward the center to make a neat little package.

Heat a nonstick skillet over medium heat with a tiny dot of butter or oil. Place the seam side down and press gently.

Cook for 2–3 minutes until golden and crisp, then flip and crisp the other side.

Repeat with remaining tortillas. Finish with a sprinkle of cheese on top for extra melty goodness, and garnish with cilantro and lime.