Wash and dry all produce. Halve, peel, and finely dice onion. Finely dice tomato. Finely chop cilantro leaves and stems. Zest and quarter lime.

Squeeze juice from 3 lime wedges (6 wedges for 4 servings) into a medium bowl. Add a drizzle of olive oil and 1 tsp sugar (2 tsp for 4); stir to combine. Add coleslaw and season with salt and pepper. Toss to coat. Set aside, tossing occasionally, until ready to serve.

In a second medium bowl, combine guacamole and sour cream. Stir in half the tomato, half the cilantro, and a pinch of onion (taste and add more from there if desired; you’ll use more later). Season with salt and pepper; stir to combine. In a third medium bowl, combine remaining tomato and cilantro with lime zest, juice from remaining lime, and a bit of remaining onion to taste (save the rest for the filling in step 4). Season with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and remaining onion; cook, breaking meat up into pieces, until beef is browned and cooked through and onion is softened, 5-7 minutes. Turn off heat; transfer mixture to a paper-towel-lined plate. Wash out pan.

Heat same pan over medium heat. Add Tex-Mex paste and 1/4 cup water (1/3 cup for 4 servings); stir to combine. Return beef and onion to pan. Cook until coated, 2-3 minutes. Taste and season with salt and pepper. Remove pan from heat.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide beef filling between tortillas. Top with slaw, guacamole cream, and pico. Serve.