Heat 1 tablespoon of oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened and translucent.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Cook for 4-5 minutes until browned and fully cooked.

Stir in 2 tablespoons of taco seasoning and 2 tablespoons of tomato paste. If the mixture seems dry, add 1/4 cup of water or beef broth, and cook for another 3-4 minutes.

Allow the beef filling to cool slightly. Layer a generous portion of the beef mixture and a handful of shredded mozzarella cheese on each tortilla.

Fold the tortillas over the filled top half, pressing gently to seal each taco. Place them on a baking sheet.

In a new skillet, heat 3-4 tablespoons of oil over medium heat. Once hot, carefully place the tacos in the skillet and fry for about 1 minute on each side until golden brown.

Transfer the tacos to a wire rack to cool slightly and allow excess oil to drain off. Sprinkle with fresh cilantro before serving.