Cook the base. Prepare 3–4 cups of rice according to package directions. Fluff and keep warm. For a lighter option, steam cauliflower rice in a skillet with a splash of oil and a pinch of salt.

Prep the produce. Dice the bell pepper and red onion, halve the tomatoes, slice the avocado, and shred the romaine or cabbage. Chop cilantro. Set everything aside in small bowls for easy assembly.

Make the lime crema. In a small bowl, mix Greek yogurt, the zest and juice of 1 lime, a pinch of salt, and 1 tablespoon chopped cilantro. Thin with a splash of water until drizzleable. Taste and adjust salt or lime.

Brown the pork. Heat 1 tablespoon oil in a large skillet over medium-high. Add ground pork, season with salt and pepper, and break it up with a spatula. Cook until browned with crispy edges, 6–8 minutes.

Season it right. Stir in minced garlic and taco seasoning. Toast for 30 seconds to bloom the spices. Add 1/4 cup broth or water to moisten and create a light sauce. Simmer 1–2 minutes until slightly reduced. Taste and adjust salt, pepper, and heat.

Warm the beans and corn. In a separate pan or microwave, warm black beans with a pinch of salt and a squeeze of lime. Warm or char the corn until lightly browned for extra flavor.

Quick pepper-onion sauté (optional). If you like softer veggies, sauté diced bell pepper and red onion in a teaspoon of oil with a pinch of salt for 3–4 minutes until crisp-tender.

Assemble the bowls. Add a scoop of rice, then seasoned pork. Top with beans, corn, onion, bell pepper, tomatoes, avocado, and shredded greens. Spoon over lime crema and finish with cilantro, a lime wedge, and any optional toppings.

Serve. Offer hot sauce and extra lime at the table. Enjoy immediately while warm and crisp.