• Wash and dry produce. • Quarter lime. Pick cilantro leaves from stems.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork and garlic powder. Cook, breaking up meat into pieces, until browned, 4-5 minutes (it’ll finish cooking in the next step). Carefully drain any excess grease from pan. **Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp (no need to break up into pieces!) or beef for pork.**

• Add hoisin, gochujang, and ¼ cup water (1⁄3 cup for 4 servings) to pan with pork. Cook, stirring often, until sauce has thickened and pork is cooked through, 2-3 minutes. • Turn off heat; stir in cashews and a squeeze of lime juice. Taste and season with salt and pepper if desired.

• While pork cooks, in a medium bowl, toss coleslaw mix with mayonnaise, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lime juice, and a pinch of salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates. Fill with pork filling, slaw, and cilantro leaves. Serve with remaining lime wedges on the side. ***Shrimp are fully cooked when internal temperature reaches 145°.***