Halve, peel and finely dice onion. Finely chop cilantro. Quarter the limes.

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt. Saute the onion, stirring occasionally, until slightly browned. (2-3 minutes).

Add pork and southwest spice (3 tsp. chili powder, 2 tsp. garlic salt and 1 tsp. cumin). Cook the meat, breaking up into pieces until browned and cooked through (4-6 minutes.)

While pork cooks, in a large bowl, combine coleslaw mix, mayonnaise, half the cilantro, juice from one lime, and a pinch of salt and pepper.

Wrap tortillas in damp paper towels and microwave until warm (about 30 seconds.)

Divide tortillas between plates and fill with pork filling. Top with Monterey Jack cheese, slaw, sour cream and remaining cilantro. Cut remaining lime into wedges and serve on the side.