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LIME CREMA: In a small bowl, combine all the crema ingredients and season to taste with salt and pepper; I add 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir and then place in the fridge until ready to use.
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PORK MIXTURE: In a large, cast iron skillet, add the olive oil and heat to medium high. Add in the onion and sauté for about 5 minutes or until turning golden. Add in the garlic and jalapeños and cook for another 1-2 minutes, stirring constantly. Add in the seasonings and salt and pepper to taste (I add 1 and 1/2 teaspoon salt and 1/4 teaspoon pepper). Sauté for 1 more minute or until fragrant. Nothing should be burning/overly browning; reduce heat if necessary (nonstick skillet will take longer because it doesn't hold heat the same). Press spiced veggies to the side of the pan leaving room for the pork.
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PORK MIX, CONTINUED: Add the ground pork to the center of the pan. Let stand for about 30 seconds to a minute and then flip; we want to brown it as much as possible (color = flavor!) Continue to cook and break up the pork with a wooden spoon until the pork is nicely browned. Drain off any fat. Add in the orange juice and lime juice, and cook, stirring constantly until the juices are absorbed into the pork and it's nicely coated and browned. Remove from heat and adjust seasonings to personal preference, adding additional salt if needed.
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ASSEMBLY: Place generous spoonfuls of pork into warmed tortillas. Add your favorite toppings: cheese, avocado, cilantro, pickled red onions, and lots of lime crema are our must-haves! Serve with lime wedges on the side and enjoy immediately.
