Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens.

In a small bowl, combine mayonnaise with Sriracha. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside.

In a medium microwave-safe bowl, combine vinegar, half the ginger paste (you’ll use the rest in the next step), ¼ cup water, 2 tsp sugar, and a pinch of salt (½ cup water and 4 tsp sugar for 4 servings).

Stir in cabbage. Microwave for 40-60 seconds.

Set aside to pickle, stirring occasionally, until ready to serve.

In a second medium bowl, combine pork*, scallion whites, Szechuan paste, and remaining ginger paste.

Form pork mixture into 6 2-inch meatballs (12 meatballs for 4 servings).

Place tortillas on a clean work surface; place a meatball in the center of each tortilla.

Working one at a time, cover each meatball with a piece of plastic wrap and flatten out with the palm of your hand until meat almost reaches edges of tortilla. TIP: Feel free to reuse the plastic wrap as you go!

Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Working in batches, carefully add tortillas, meat sides down, to pan (we were able to fit two tortillas at a time). Cook until pork is browned and almost cooked through, 2-3 minutes. Flip and cook until tortillas are toasted and pork is cooked through, 30-60 seconds more.

Transfer to a paper-towel-lined baking sheet. Cover with foil to keep warm. Repeat with remaining tortillas, adding another drizzle of oil  to pan between batches. TIP: If pan gets too hot during the last batches, lower the heat.

Drain slaw; stir in half the sesame seeds.

Divide tacos between plates. Top with slaw and crispy fried onions; drizzle with Sriracha mayo. Garnish with scallion greens and remaining sesame seeds. Serve.