Heat (high) olive oil and add pork, sage, salt and pepper in large skillet. Use wooden spoon to break meat and stir then cook for a few minutes, stirring occasionally. Add onions, garlic, bell peppers, and chiles, stir everything together and fry on high heat for 15 minutes until liquid from pork is evaporated and turns gold brown. Stir in chopped tomatoes and half glass of water. Should not be stewy and wet.

Turn heat to medium. Cook for 10 minutes. Chop lettuce and mint. Slice scallions.

Warm tortillas. Use lime juice in chili (optional) and stir in half of mint.

Serve on tortillas topped with lettuce, remaining mint, and scallions.