In a saute pan, heat 1 tbsp canola oil, add the onions, bell peppers and oregano. Heat until the onions are caramelized and peppers are soft, about 10-15 minutes on medium high heat, adjusting heat as necessary.
In a separate pan, heat another tbsp canola oil and brown the beef, mixing in the paprika, cumin, allspice, garlic powder, onion powder, salt and pepper. Once browned through, turn to lowest heat.
In a mixing bowl, mash the avocado as smooth as possible and mix in the sour cream, salt and lime juice.
Lightly warm the taco shells over a stove burner and add servings of beef and bell pepper mixture. Top with the salsa, avocado cream, shredded cheese, lime juice and cilantro. Enjoy!