2 tablespoons extra virgin olive oil
2 small onions, finely chopped
1 pound ground pork
1 tablespoon smoked paprika
salt and pepper
8 six inch tortillas
1 10 ounce bag frozen corn, thawed
2 tablespoons finely chopped cilantro
8 ounces shredded Monterey Jack cheese

2 tablespoons extra virgin olive oil 2 small onions, finely chopped 1 pound ground pork 1 tablespoon smoked paprika 8 six inch tortillas 1 10 ounce bag frozen corn, thawed 2 tablespoons finely chopped cilantro 8 ounces shredded Monterey Jack cheese

Preheat oven to 300 degrees. In large skillet, heater the olive oil over medium heat. Cook half the onions until softened, about 5 minutes. Add the pork and paprika and cook, breaking up the meat until browned and cooked through, about 8 to 10 minutes. Season with salt and pepper.

Warm the tortillas in the oven. In a medium bowl, combine the corn, remaining onions, cilantro and lime juice. Season the salsa with salt and pepper to taste.

To serve, top each tortilla with cheese, meat, and salsa.