In a large skillet, cook the ground beef or turkey over medium heat until it's browned and cooked through. Drain any excess fat.

Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent and the garlic is fragrant, about 3-4 minutes.

Stir in the taco seasoning and water. Simmer the mixture gently until the sauce reaches a thicker consistency, typically within 5 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

Preheat your oven to 375°F (190°C).

Using a cookie cutter or a sharp knife, cut each tortilla into smaller circles, about 3-4 inches in diameter.

Lightly grease a muffin tin and press each tortilla circle into the cups to form mini taco shells.

Bake the mini taco shells in the preheated oven for 5-7 minutes, or until they are crisp and golden brown. Take them out of the oven and allow them to cool down for a moment.

Spoon a generous amount of the taco filling into each mini taco shell.

Add a generous layer of shredded lettuce, diced tomatoes, and shredded cheese on top.

Add a dollop of sour cream and a spoonful of salsa to each mini taco.

Sprinkle with chopped cilantro and a drizzle of fresh lime juice for a burst of flavor

Place the mini tacos neatly on a serving platter.

Serve them warm with extra lime wedges and salsa on the side.