Preparation

• In a dry skillet over medium heat, toast the cumin and coriander until fragrant, about 2 minutes. Remove from heat and place in a small bowl.
• Prepare the taco seasoning by adding the chili powder, cornstarch, pimentón, salt and cayenne to the cumin-coriander mixture. Whisk together and set aside.
• Add 1 tablespoon vegetable oil to a large skillet over medium-high heat. Add the ground beef and 2 tablespoons taco seasoning and brown the meat, breaking it up with a wooden spoon, 7 to 10 minutes. Remove from heat and set aside.
• In the bowl of a food processor, pulse the leftover nachos until finely minced. Mix the nachos and ground beef together and set aside.
• Clean the bowl of the food processor and make a salsa de aguacate by puréeing the avocado, jalapeno, onion, garlic, cilantro, olive oil and lime juice until smooth. Set aside.
• Fill a cast-iron skillet with 1½ inches vegetable oil over medium-high heat. When it reaches 350 degrees, fry 1 tortilla 30 seconds. Remove and drain on a paper towel-lined plate. Repeat with the remaining tortillas.
• Spoon 2 tablespoons of the beef-nacho mixture down the center of 1 tortilla and roll tightly like a cigar. Repeat with the remaining tortillas.
• Working in batches, place the taquitos seam-side down in the oil and fry on each side until golden and crispy, 1 to 2 minutes. Remove and drain on a paper towel-lined plate.
• To serve, place 3 taquitos in the center of a plate. Top with the shredded lettuce and sour cream, drizzle with the salsa de aguacate and garnish with cilantro and the green onion.