• Wash and dry all produce. • Halve, peel, and finely dice onion. Finely chop cilantro. Quarter lime.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until slightly softened and lightly browned, 2-3 minutes. • Add pork* and Southwest Spice. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

• While pork cooks, in a large bowl, combine coleslaw mix, mayonnaise, half the cilantro, juice from half the lime, and a pinch of salt and pepper. TIP: If you prefer a sweeter slaw, stir in a pinch of sugar.

• Stir Tex-Mex paste into pan with pork mixture until fully coated. Taste and season with salt and pepper. Remove pan from heat. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork filling, Monterey Jack, slaw, sour cream, and remaining cilantro. Cut remaining lime into wedges and serve on the side.