Before starting, wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)When the pan is hot, add poblanos to the dry pan. Cook, stirring occasionally, until dark golden-brown in spots, 4-6 min. Transfer poblanos to a plate.

Meanwhile, roughly chop cilantro.

Whisk together vinegar, 1 tsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl until sugar dissolves. Add cabbage and cilantro. Season with salt and pepper, to taste, then toss to combine.

Heat the same pan (from step 1) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork and onions. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with pepper. Add poblanos, Enchilada Spice Blend and garlic salt. Cook, stirring often, until fragrant, 30 sec. Stir in chipotle sauce and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly and coats pork mixture, 1-2 min. Season with salt and pepper, to taste.

Meanwhile, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Divide tortillas between plates. Top with pickled cabbage and pork filling. Sprinkle with cheese and dollop sour cream over top.