Heat olive oil in a large skillet over medium heat.
Add chopped onion and sauté for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Stir in chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper.
Add tomato sauce and stir to combine. Simmer for 5 minutes to blend flavors, stirring occasionally.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
To assemble tacos, spoon the seasoned ground beef evenly onto each tortilla.
Top each taco with shredded lettuce, diced tomato, shredded cheddar cheese, and chopped cilantro.
Add a dollop of sour cream on top of each taco.
Serve immediately with lime wedges on the side for squeezing over the tacos.