Braised pork or pulled cooked chicken:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork or chicken and cook, stirring once or twice, until the meat is heated through, 2 to 3 minutes.

Chicken, steak, or pork strips:

• Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meat strips and cook, stirring occasionally, until lightly browned and just cooked through, 6 to 8 minutes for chicken and 3 to 6 minutes for steak or pork.

Shrimp:

• Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer jumbo shrimp to a cutting board, cut into ½-inch pieces, and return to the pan.

Scallops:

• Pat the scallops dry with a paper towel; season lightly with salt.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a cutting board, cut into ½-inch pieces, and return to the pan.

Tofu:

• Pat the tofu dry with paper towels; cut into ½-inch cubes. Season lightly with salt and pepper.
  
  

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tofu and cook, stirring occasionally, until lightly browned and heated through, 3 to 6 minutes.

Stir half the mojo marinade into your protein until combined (set aside the remaining marinade for serving) and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.

• Remove 6 [12] tortillas from the package; save the rest for another use.

Microwave: On a microwave-safe plate, arrange the tortillas, overlapping slightly, and cover with a damp paper towel. Microwave until just pliable and warmed through, 20 to 30 seconds.

Stovetop: On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side.

Set out the tortillas, protein, pickled onions, cabbage, salsa verde, and remaining mojo marinade. Invite everyone to assemble their own tacos.