• 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 slightly softened and lightly browned, 2-3 minutes. • Add pork and Southwest Spice Blend. 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. Pat chicken dry with paper towels. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or beef for pork.

• 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.

• Stir Tex-Mex paste into pan with pork mixture 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 with any remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.