Wash and dry produce.

Halve, peel, and finely dice onion. Finely chop cilantro.

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.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for pork. Cook, stirring occasionally (no need to break up into pieces!), until cooked through, 4-6 minutes.

While pork cooks, in a large bowl, combine cabbage, mayonnaise, half the cilantro, half the vinegar (all 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.