1. Start by heating the olive oil in a large skillet over medium-high heat. Add the sliced beef and season with salt, pepper, smoked paprika, and chili powder. Cook for 5-7 minutes until the beef is browned and cooked through.
2. Reduce the heat to medium and push the beef to one side of the skillet. Add the butter to the empty side and let it melt. Stir in the minced garlic and cook for about 1 minute until fragrant.
3. Pour in the honey, barbecue sauce, and soy sauce. Stir everything together, making sure the beef is well-coated with the sauce. Allow it to simmer for 3-4 minutes until the sauce thickens slightly.
4. Warm the corn tortillas in a separate skillet or directly over a gas flame for about 30 seconds on each side until pliable.
5. Assemble the tacos by placing a generous amount of the beef mixture onto each tortilla. Garnish with fresh cilantro and a squeeze of lime juice for a burst of freshness.

These tacos remind me of the spontaneity in my grandmother’s cooking — no strict adherence to measurements, just an intuitive dance with flavors. Feel free to adjust the seasoning to your preference, making it a truly personal dish.