Before starting, wash and dry all produce. Peel, then cut onion into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Zest, then juice lime. Peel, then mince or grate garlic. Finely chop cilantro. Peel, pit, then cut avocado into 1/4-inch pieces.

Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until tender, 3-4 min.

Add pork, garlic and Mexican Seasoning to the pan with onions. Cook, breaking up pork into smaller pieces, until no pink remains, 6-8 min.** Add tomato sauce base, 2 tbsp water and 1/2 tsp sugar (dbl both for 4 ppl). Cook, stirring often, until warmed through, 1-2 min.

While pork filling cooks, add tomatoes, cilantro, half the lime zest, half the lime juice and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then toss to combine. (NOTE: This is your tomato salsa!) Add remaining lime zest, remaining lime juice, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your dressing!)

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 tortillas!)

Add spinach and avocado to the large bowl with dressing. Toss to combine. Divide cheese between tortillas, then top with pork filling, tomato salsa and a dollop of sour cream. Serve salad on the side.