Wash and dry all produce. Preheat the oven to 400 degrees. Halve, pit, and dice the peaches into 1/2-inch cubes. Core, seed, and dice the tomatoes. Halve, peel, and finely dice the shallots. Zest and halve the limes. Finely chop the parsley. Mince or grate the garlic.

Thinly slice the pork crosswise. In a large bowl, toss the pork with the garlic, Southwest seasoning, a large drizzle of oil and a large pinch of salt and pepper. TIP: If you have the time, you can let the pork marinate for up to 2 hours.

In a medium bowl, combine the peaches, tomatoes, shallots, lime zest, lime juice, and parsley. Season to taste with salt and pepper.

In a medium bowl, combine the white wine vinegar and 2 teaspoons sugar; stir until the sugar dissolves. Add the cabbage and toss to coat. Set aside to marinate until the rest of the meal is ready.

Cook the pork: Wrap the tortillas in foil and place in the oven for 4-6 minutes to warm. Heat a large drizzle of oil in a large pan over medium-high heat. Working in batches, if necessary, add the pork to the pan and cook for about 2 minutes per side, until browned and cooked to desired doneness.

Assemble and plate: Build each taco with some of the pork, slaw, peach salsa, and a dollop of sour cream. Dig in and enjoy!