1½ lbs pork tenderloin or boneless pork chops, thinly sliced

2 tbsp olive oil

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

½ tsp garlic powder

Salt and black pepper, to taste

2 cups fresh pineapple, finely diced

½ small red onion, minced

1 jalapeño, seeded and minced

¼ cup chopped fresh cilantro

Juice of 1 lime

Salt, to taste

8–10 small corn or flour tortillas, warmed

Extra lime wedges

Crumbled queso fresco or cotija cheese (optional)

300g shrimp (peeled and deveined)

4 large flour tortillas

1 cup cooked rice (Mexican or cilantro-lime rice)

½ cup black beans (drained and rinsed)

½ cup corn (optional)

1 cup shredded lettuce

½ cup diced tomatoes

½ cup shredded cheese (cheddar or Monterey Jack)

¼ cup sour cream or Greek yogurt

1 tbsp lime juice

1 tbsp olive oil

2 cloves garlic (minced)

1 tsp chili powder

½ tsp cumin

½ tsp smoked paprika

Salt and pepper to taste

1 lb (450g) ground pork (or a mix of pork and shrimp)

1 egg

2 tbsp cornstarch

1 tbsp Shaoxing wine (or dry sherry)

2 tbsp soy sauce

1 tsp sesame oil

1 tsp sugar

½ tsp salt

½ tsp white pepper

2 green onions, finely chopped

1-inch piece of ginger, minced

1 whole carp (about 1.5–2 lbs), cleaned and scaled

2 tbsp lemon juice (or lime/orange juice)

1 tsp salt

½ tsp black pepper

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp honey (or sugar)

2 garlic cloves, minced

1 tsp ginger, grated

1 small chili, finely chopped (optional)

1 tbsp cornstarch (for sauce thickening)

2 tbsp vegetable oil

1 orange, sliced for garnish

2 cups all-purpose flour

1/4 cup green onions, chopped

¾ cup warm water

1/2 lb (250g) ground pork (or chicken/shrimp)

1/2 cup cabbage, finely chopped

2 cloves garlic, minced

1 tsp ginger, grated

1 tbsp soy sauce

1 tbsp sesame oil

1/2 tsp salt

1/2 tsp black pepper