Zest and halve lime. Cut one half into wedges and juice the other half.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice, adobo seasoning, and 1/4 tsp. salt in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork.

Add 2 tsp. olive oil, 1 tsp. lime juice, and 1 tsp. lime zest to rice. Gently stir to combine. Set aside.

While rice heats, continue recipe.

Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.

Coarsely chop cabbage.

In a mixing bowl, combine cabbage and dressing (to taste) until cabbage is evenly coated.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add bell pepper and ground pork to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

Remove from burner and drain any excess liquid from pan. Return pan to medium-high heat and add taco seasoning, 1/4 tsp. salt, and 1/4 cup water. Bring to a simmer.

Once simmering, stir occasionally until liquid has mostly evaporated, 3-5 minutes.

Remove from burner.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

If tortillas come folded, keep folded.

Carefully remove from microwave.

Plate dish as pictured on front of card, filling tortillas with pork mixture. Top with slaw (to taste) and cheese. Squeeze lime wedges over to taste. Bon appétit!