Heat 1 to 2 tablespoons of avocado oil in a large skillet over medium heat. Add the chopped onion, minced bell pepper, and garlic. Sauté until softened and fragrant.

Add the ground beef and cook, breaking it apart, until mostly browned. Stir in the adobo, sazón, and salt.

Reduce heat to medium-low and cook for 10 to 15 minutes until the beef and vegetables are fully cooked and deeply seasoned. Remove from heat.

Combine the avocado, cilantro, garlic, lime juice, avocado oil, and salt in a blender. Blend until smooth and creamy. Add water one tablespoon at a time until the sauce is thick but pourable. Taste and adjust salt and lime as needed. Refrigerate until serving.

Heat a dry skillet or comal over medium heat. Warm each corn tortilla for 15 to 30 seconds per side until soft and pliable. Stack and keep wrapped in a clean kitchen towel to stay warm and flexible.

Lay a warm tortilla flat. Spoon a line of beef filling slightly off center and top with a sprinkle of shredded mozzarella. Roll tightly into a taquito and place seam side down. Repeat with remaining tortillas. Use toothpicks to secure if needed.

Pour avocado oil into a large skillet to about 1/4 inch depth. Heat over medium to medium-high until shimmering and a small piece of tortilla sizzles immediately on contact.

Place the taquitos seam side down in a single layer without crowding. Fry for 2 to 3 minutes per side until golden and crispy. Transfer to a paper towel-lined tray to drain. Repeat with remaining taquitos.

Plate over a bed of thinly sliced iceberg lettuce. Top with diced tomatoes, a drizzle of avocado sauce, and sour cream or Mexican crema alongside.