These tacos are from the US, not Mexico. How can I tell, you ask?
Four telltale signs:
The tortilla in the common taco stands are thin and small. Most times, if not 99% of the time) there are doubled up. These look hand made and thick.
No one sells chicken tacos. In twenty-odd years, I've traveled to Michoacan at least 50 times and I've never seen a chicken taco anywhere. Beef intestines, beef tongue, beef cheeks, chorizo, beef udders, but never chicken. Chicken is mostly used in crispy rolled up tacos (called flautas) or enchiladas.
The beef in one of the tacos looks a little rare. People in mexico never eat rare taco meat. Most of the time I see meat its usually well done or over cooked in heaps with crispy bits. Never rare.
The guacamole sauce. Most of the time avocado is offered its usually in a runny avocado sauce that's made with green peppers, avocado, lime, and perhaps cilantro. You will never see guacamole offered with tacos. Avocado's are just too expensive. These avocado sauces are made in big containers and are replenished often. It just isn't economical to make heaps of guacamole for tacos that they sell for as little as 7 pesos or 10 pesos.