Start with lightly browning the ground beef in a large skillet over medium heat. Break apart with a wooden spoon and season generously with garlic powder, cumin, cayenne pepper, black pepper, onion powder and salt.
Once the beef is cooked through, add the tomatoes and oregano. Stir occasionally until most of the liquid has evaporated.
Heat a large nonstick skillet over medium heat and add enough oil to coat the bottom of the pan.
Working one at a time, place each tortilla in the hot oil for about 30 seconds per side or until lightly browned and crispy. Use tongs to flip it over.
Place the fried tortilla on a paper towel-lined plate and set aside.
Once all the tortillas are fried, spoon about 2 tablespoons of the beef mixture onto one-half of each. Top with shredded cheese, diced onion, lettuce and sour cream if desired.
Fold the other half of each tortilla over and press lightly to seal.
Place all the tacos back into the skillet with oil for about 1 minute per side or until golden brown and crispy.
Serve immediately with hot sauce if desired, or store in an airtight container in the fridge for up to 3 days.