Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).

Heat oil in a large pan.

Sauté the onion over low heat until soft but not brown.

Add garlic and sauté for 1 minute.

Stir in tomato paste, chili powder, paprika powder, cumin, coriander, oregano, sugar, and 1 teaspoon of salt.

Sauté over medium heat for 3–4 minutes.

Increase the heat to high, add the meat, and brown it.

Add the canned tomatoes, including the sauce; the pan should be hot enough for most of the liquid to evaporate.

Stir the mixture constantly for 5–10 minutes. If the meat sticks, add a little bit of water.

Warm the taco shells in the oven for 5 minutes or 1 minute in the microwave.

Place the meat, taco shells, iceberg lettuce, cheddar cheese, and tomato salsa on the table, allowing everyone to fill their own taco shells.