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

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

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

While pork filling cooks, toss together tomatoes, cilantro, half the lime zest and half the lime juice in a small bowl. Season with salt and pepper. Set aside. (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!)

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