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.

Add hoisin, gochujang, and ¼ cup water (⅓ 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.