Steps:

1. Marinate the Lamb: In a bowl, combine 2 tbsp olive oil, 2 tbsp lime juice, minced garlic, ground cumin, paprika, chili powder, salt, and black pepper. Add the lamb pieces and toss to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for best results.

2. Prepare the Pico de Gallo: In a bowl, combine the diced tomato, finely chopped red onion, chopped cilantro, finely chopped jalapeño, lime juice, and salt. Mix well and set aside.

3. Prepare the Guacamole: In another bowl, mash the avocados and mix in the lime juice, minced garlic, salt, and chopped cilantro. Set aside.

4. Cook the Lamb: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes. Add the marinated lamb pieces, red bell pepper, and finely chopped jalapeño. Cook until the lamb is browned and cooked through, about 10-12 minutes.

5. Warm the Taco Shells: Preheat the oven to 180°C (350°F). Place the prebought taco shells on a baking sheet and warm in the oven for about 5 minutes, or until heated through.

6. Assemble the Tacos: Fill each taco shell with a portion of the cooked lamb mixture. Top with pico de gallo and a dollop of guacamole.

7. Garnish and Serve: Garnish with fresh cilantro and serve with lime wedges on the side.