Heat 2 tablespoons of neutral oil in a skillet over medium heat. Sauté chopped yellow onion and pickled jalapeños for 5-7 minutes until softened. Add minced garlic and cook for another minute. Stir in tomato paste, ground beef, taco seasoning, and kosher salt. Cook until beef is browned, about 8-10 minutes.

In a separate bowl, combine shredded cheddar and pepper jack cheese for the cheese mix.

In a small bowl, whisk together all-purpose flour and fresh lime juice until smooth to create the tortilla glue.

Warm corn tortillas in the microwave for 30 seconds. On each tortilla, place 2-3 tablespoons of beef filling and sprinkle with cheese mix. Roll tightly and seal edges with tortilla glue.

Bake at 400°F (200°C) for 20-25 minutes or fry in hot oil at 375°F (190°C) for 3-5 minutes until crispy.

Mix sour cream, chopped cilantro, and lime juice in a bowl for the crema. Season with salt to taste.

Serve hot with lime crema, guacamole, and pico de gallo.