Place chili powder, cumin, oregano, and salt into a zip-lock bag; shake to combine, label it "taco seasoning," and set aside.

Spray a large skillet with cooking spray and heat over medium. Add beef and 2 teaspoons of seasoning mixture to the skillet. Store the remaining seasoning mixture in the zip-lock bag to use another day.

Stir beef to crumble, and cook until no longer pink inside: approximately 8-10 minutes.

Meanwhile, heat another skillet over medium. Cook each tortilla in the skillet, one at a time, about 1 minute per side. Set aside and cover with a lid from a large pot.

Peel carrots. Using the peeler, continue to peel (julienne) the carrots. Chop olives, dice bell pepper, coarsely chop spinach and romaine, and place all veggies, along with shredded cheese, onto a large serving platter to use for taco toppings.

Assemble tacos as desired.