Heat a large skillet over medium-high heat.
Add the ground beef and cook until browned, about 5-7 minutes, breaking it into small crumbles with a wooden spoon.
Drain any excess liquid from the pan to keep the meat lean.
Stir in the chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper.
Add 1 tablespoon of water to the skillet to help distribute the spices evenly across the beef.
Warm the corn tortillas in a clean, dry skillet for 30 seconds per side until soft and pliable.
Fill each tortilla with the seasoned beef and top with shredded romaine lettuce, diced tomato, and sliced avocado.