In a large heavy skillet set over medium-high heat, melt some cooking fat and throw in the onion, garlic and salt. Cook for a few minutes until the onion turns translucent then add the the ground beef. Continue cooking until the ground beef is no longer pink, then add the black pepper, cumin, coriander, smoked chipotle, onion powder and water. Stir and continue cooking for one or two minutes until the meat is completely brown. Set aside.
The tortilla shell
Use a box grater or the grater disc of your food processor to grate the cauliflower.
Place the grated cauliflower in a microwave safe bowl and cover loosely; microwave for about 4 minutes on high. Let the cauliflower cool for a few minutes until it can be handled safely and then squeeze it to remove as much water as you possibly can.
Throw the cauliflower into a bowl, along with the rest of the ingredients for the tortilla shells". Mix with a large wooden spoon until well combined.
Melt some cooking fat in a small skillet set over medium heat. Drop 1/2 cup of the cauliflower mixture and spread it all the way to the edge with a spatula.
Cook for 2-3 minutes or until the top looks set and the underside took a nice golden coloration. Flip the tortilla and continue cooking for about a minute, until it's completely set, then transfer to a plate while you cook the remaining 3 tortillas.
The garnish station
Chop and prep all your ingredients and set them onto a plate.
Place everything on the table and let people build their own taco. Don't forget the paleo mayo and lime wedges...