In a large mixing bowl, combine 2 cups of shredded cabbage, 1 cup of corn, ¼ cup of chopped cilantro, and 1 diced jalapeño. Squeeze the juice of one lime over the mixture, and add ½ cup of mayonnaise. Toss everything together until evenly coated. Set aside.

Heat a large non-stick skillet over medium heat. Once hot, add 1 pound of lean ground pork and 2 tablespoons of taco seasoning. Cook for about 10 minutes, breaking the pork into crumbles until fully cooked.

Warm taco shells or tortillas in the same skillet for about 1-2 minutes. Fill each shell with a generous portion of the cooked pork.

Spoon the prepared creamy slaw on top of each taco, adding more cilantro or jalapeño if desired.

Serve immediately, optionally with lime wedges for an extra zesty kick.