Before starting, preheat the broiler to high.Wash and dry all produce. Quarter jalapeño lengthwise, then core. (TIP: We suggest using gloves when prepping jalapeños!)Add corn to an unlined baking sheet, then pat dry with paper towels.Add jalapeños next to corn. Drizzle 1 tsp (2 tsp) oil over jalapeños, then spread over both sides. Season with a pinch of salt.Broil in the top of the oven, flipping jalapeños and tossing corn halfway through, until dark-brown in spots, 5-6 min.When done, transfer jalapeños to a cutting board to cool.

Meanwhile, thinly slice green onion.Add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, to taste, then whisk to combine.Add cabbage and green onions to the bowl, then toss to combine. Set aside.

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then protein shreds. Cook, stirring often until crispy, 5-6 min.\*\* Season with salt and pepper.Add Tex-Mex paste to the pan. Cook, stirring often, until protein shreds are coated, 1 min.

While protein shreds cook, 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 the tortillas!) Roughly chop jalapeños.

Add jalapeños and corn to the pan with protein shreds. Cook, stirring often, until mixture is combined, 1 min.Remove the pan from heat, then stir in chipotle sauce until combined and warmed through.

Divide tortillas between plates. Top with coleslaw, cheddar and protein shred filling. Dollop sour cream over top.