For the Grilled Pork Tenderloin: Drizzle tenderloin with avocado oil and season with cajun seasoning. Can marinade in the refrigerator for up to 2 days before grilling.
Over medium/high heat, grill until the tenderloin reaches 140°F for the prefect medium cook. Remove from the grill, place on a plate and cover with foil. Allow to rest for 5 minutes before slicing.
For the peach jalapeño salsa: finely chop peaches, tomatoes, jalapeno* green onion and basil. Combine with remaining ingredients, season to taste with sea salt..
Top each Tortilla with shredded Napa cabbage, thinly sliced pork and a generous spoonful of peach jalapeno salsa. Enjoy!
*1 jalapeño will yield a mild/medium spice level. Add more or less as desired. For no spice, use green bell pepper.