Before starting, wash and dry all produce. Peel, halve, 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 and cut avocado into 1/2-inch pieces.

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

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

While filling cooks, stir together tomatoes, cilantro, half the lime zest and half the lime juice in a small bowl. Season with salt and pepper. (NOTE: This is your pico de gallo!) In another small bowl, whisk together remaining lime zest, remaining lime juice, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl). Season with salt and pepper. Set aside. (NOTE: This is your dressing!)

Stack tortillas and wrap with paper towels. (NOTE: For 4 ppl make two stacks with 6 tortillas in each stack.) Microwave, until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm tortillas!)

Add spring mix and avocado to a large bowl. Drizzle with dressing to taste. Toss together. Divide cheese between tortillas, then top with pork filling and pico de gallo. Serve with salad on the side.