Heat your oil in a large skillet over medium heat.

Add in the beef and cook breaking the meat apart with a wooden spoon. Once the meat is no longer pink, stir in your taco seasoning and cook until browned. Add in the water or broth along with the tomato paste and stir to combine. Cook for a couple of minutes more, until the liquid is reduced a bit.

Remove from heat and allow your meat mixture to cool.

In a large salad bowl, add the lettuce, pico de gallo, cheese, avocado, cilantro, and taco meat.

Add a dollop of Greek yogurt, a tiny sprinkle of sea salt, and pepper to taste then toss to combine.

Serve with fresh lime wedges to squeeze over everything and enjoy!