Place the tortilla halves on the cupcake molds, creating small baskets. You can use a bit of water to make sure that they stick. It may also help to microwave them for 10 to 15 seconds to make them more flexible. Bake them until crispy.
In a bowl, mix the avocado with the lemon juice and add salt and pepper.
Heat the cooking oil in a skillet over medium heat. Add the chopped onion and green onion, and cook until translucent.
Add the ground meat and cook until well done. Add cumin powder, Mexican spice blend and salt and pepper to taste.
Top the tortillas with the ground meat, tomatoes, mashed avocado and fresh cilantro.