Place a large skillet over medium-high heat and brown the ground beef until it reaches an internal temperature of 160 degrees Fahrenheit.

Drain the excess rendered fat from the skillet using a colander or spoon.

Return the beef to the skillet, add the taco seasoning and water, and simmer for 5 to 7 minutes until the liquid has reduced and coated the meat.

Heat a separate dry griddle or non-stick skillet over medium heat and warm the mini corn tortillas for 30 seconds per side until soft and pliable.

Distribute the seasoned beef evenly among the 12 tortillas, placing approximately 1.5 to 2 tablespoons in the center of each.

Garnish each taco with the diced white onion, chopped cilantro, and crumbled cotija cheese.

Serve immediately with lime wedges and salsa provided on the side.