Quarter the tomatoes and transfer to a medium bowl.
Quarter the jalapeño peppers lengthwise; remove and discard the seeds and white membranes. Finely dice the peppers and add to the bowl.
Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add half of the cilantro to the bowl with the tomatoes and pepper and transfer the rest to a small bowl (for the guacamole).
Peel and small dice the onion; add to the medium bowl.
1 medium red onion
Peel and mince the garlic; add half to the medium bowl and the other half to the small bowl.
4 cloves garlic
Halve the avocados lengthwise and twist to open, then remove the pit with a knife or spoon; scoop out and large dice the flesh. Add to the small bowl.
Juice the limes and divide between the two bowls.
Preheat a skillet over medium-high heat.
Slice the pork chops crosswise into thin strips and transfer to a medium bowl.
4 pork chops, boneless
Season the pork with chili powder, salt, and pepper; toss to coat.
2 tsp chili powder
1 tsp salt
1 tsp black pepper
Add coconut oil to the skillet and swirl to coat the bottom.
1 tbsp virgin coconut oil
Place the pork strips in the skillet; cook until browned and cooked through, 2 to 3 minutes per side.
Season the salsa with salt and mix to combine.
½ tsp salt
Season the guacamole with salt and pepper; mash with a fork until smooth.
½ tsp salt
½ tsp black pepper
Wrap the tortillas in a damp towel and microwave until heated through, 30 to 60 seconds.
16 small corn tortillas
To serve, spread the guacamole in the middle of the tortillas, add the pork strips, and top with the pico de gallo. Enjoy!