• Wash and dry produce. • Halve, peel, and finely dice onion. Finely chop cilantro. Quarter lemon.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until onion is slightly softened and lightly browned, 2-3 minutes. • Add pork* and Southwest Spice. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

• While pork cooks, in a large bowl, combine cabbage, mayonnaise, half the cilantro, juice from half the lemon (whole lemon for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt and pepper.

• Once pork is cooked through, stir Tex-Mex paste into pan until fully coated. Taste and season with salt and pepper. Remove pan from heat. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork filling, Monterey Jack, slaw, sour cream, and remaining cilantro. Serve tacos with any remaining lemon wedges on the side.