• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Zest lime, then juice half the lime. Cut remaining lime into wedges.
• Thinly slice green onions.
• Roughly chop cilantro.
• Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and jalapeños. Cook for 6-8 min, tossing occasionally, until cooked through.**
• Add half the Mexican Seasoning, then stir to coat protein shred mixture.

• To the pan with protein shred mixture, add tomato sauce base and 1/3 cup (2/3 cup) water.
• Bring to a boil, then reduce heat to medium. Season with salt and pepper. Cook for 3-4 min, stirring often, until sauce thickens.

• Meanwhile, in a large bowl, whisk together mayo, lime juice, lime zest, remaining Mexican Seasoning and 1 tsp (2 tsp) sugar.
• Add coleslaw cabbage mix and half the green onions. Season with salt and pepper, then toss to combine.

• On a parchment-lined baking sheet, arrange tortillas. (NOTE: For 4 servings, use 2 baking sheets.)
• Divide protein shred filling between tortillas.
• Sprinkle cheese over top.
• Bake tacos in the middle of the oven for 3-4 min, until cheese melts. (NOTE: For 4 servings, bake in the middle and top of the oven.)

• Divide tacos between plates. Serve creamy slaw alongside.
• Sprinkle cilantro and remaining green onions over tacos.
• Squeeze a lime wedge over top, if you like.

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.