Heat oil in a large pan. Let the onion soften, but not brown, over low heat. Add the garlic and cook for 1 minute. Stir in chili powder, paprika powder, cumin, coriander, oregano, sugar and 1 teaspoon salt. Simmer over medium heat for 3-4 minutes. Turn on the highest setting, add the meat and brown. Add about 3 tablespoons of water, the pan should be so hot that most of the liquid evaporates. Stir mixture continuously for 5-10 minutes. If the meat sticks, add a little more water.
Heat the taco shells in the oven for 5 minutes. Place the meat with the bowls, iceberg lettuce, cheddar and tomato salsa on the table so that everyone can fill their own taco bowl.