Wash hands with soap and water. Wash and dry the limes, then cut in half and juice 1 lime into a medium bowl. To the bowl, add pork, taco seasoning, and red wine vinegar. Stir well to combine. Always wash hands before and after handling raw meat.

In a small bowl, combine the guacamole, Greek yogurt (if desired), and the juice of the other lime.

Heat oil in a large skillet over medium-high heat. Add the pork and let brown, stirring occasionally, just until cooked through. Stir in the green chilies.

To heat corn tortillas, you can use a dry skillet or pan over medium-high heat, heating each side for 10-20 seconds until soft and warm, or you can use a microwave with damp paper towels.

To make the tacos, fill each tortilla with pork, guacamole crema, cabbage and cotija cheese (omit for dairy-free). One serving is 2 tacos, and the recipe makes 8 tacos. Refrigerate leftovers within 2 hours.