In a large microwave-safe bowl, combine rice, 1 cup water, adobo seasoning, and 1/4 tsp. salt. Leave at least 3” of room on top to prevent overboil.

Microwave uncovered, 4 minutes.

Carefully remove rice from microwave and stir. Microwave again uncovered, 2 minutes.

Carefully remove rice from microwave. Rest, 3 minutes.

While rice rests, zest and halve lime. Cut one half into wedges and juice the other half.

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

While rice cooks, 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. Drain excess liquid from pan. Return pan to medium-high heat. 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.

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