Before starting, wash and dry all produce. 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 the pan is hot, add 1 tbsp oil (dbl for 4ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min.

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

Meanwhile, in a small bowl, toss together tomatoes, cilantro, half the lime zest and half the lime juice. 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 4ppl). Season with salt and pepper. Set aside. (NOTE: This is your dressing!)

Stack tortillas and wrap with paper towel. (NOTE: For 4ppl 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!)

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