Heat 1 tbsp of vegetable oil in a large skillet over medium heat. Add finely chopped sweet onion and minced garlic; sauté for about 3 minutes until onions become translucent.

Add 1 lb of ground pork, breaking it apart while cooking for 5-7 minutes until fully browned and cooked. Drain any excess fat.

Sprinkle 1 tsp each of kosher salt, black pepper, chili powder, paprika, and cumin over the cooked pork. Stir to combine and cook for another 2-3 minutes.

Pour in 1/4 cup of water into the skillet, stirring to mix with the pork. Allow to simmer for 5-10 minutes, letting most of the water evaporate.

Heat the taco shells in a separate skillet or preheat the oven to 350°F. Brown the street taco shells for about 1-2 minutes per side.

Remove the pork filling from heat, assemble the tacos by spooning the pork into each taco shell. Top with romaine lettuce, cherry tomatoes, sour cream, and cilantro.

Serve the tacos warm with additional toppings or sides like salsa or guacamole.