Adjust rack to middle position and preheat oven to 425°f

Line a baking sheet with foil and lightly oil

Wash and dry produce.

Halve, peel, and thinly slice onion; mince a few slices until with have 1 tbsp

Heat a large drizzle of oil in a large pan over medium high heat

Add sliced onion; cook for 3 minutes

Add pork; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened (4-6 min)

Stir in southwest spice blend, Tex-mex paste, and 1/3 cup water.

Simmer until thickened (2-3 min)

Turn off heat

Meanwhile drizzle tortillas with 1 tbsp olive oil;
brush or rub to completely coat on both sides

Place tortillas on a clean work surface

Once pork filling is done add a heaping 1/4 cup filling to one side of tortilla.

Then sprinkle each with 1 tbsp Mexican cheese blend.

Roll up tortillas, starting with filled sides, to create taquitos

Place seam side down, on prepared sheet
(Tip: make sure the taquitos are snug on the sheet - this will prevent them from unrolling)

Bake on middle rack until golden brown and crispy (8-12 minutes)

While they bake finely dice tomato

Zest and quarter lime

In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt.

In a different small bowl, combine guacamole, sour cream, remaining lime zest, and squeeze of lime juice. Season with salt and pepper

Divide taquitos. Top with creamy guacamole, pico de gallo, and hot sauce

Serve