Season pork chops with salt and pepper.
Grill (or fry with 1 tbsp oil) on medium high heat until pork is cooked through.
Chop into one inch bite sized cubes and set aside.
In a pan with 2 tbsp olive oil, sauté onion until translucent then add garlic and sauté until fragrant.
Add taco seasoning and mix until incorporated with onion and garlic. Add chicken stock and tomatoes. Simmer for 20 minutes to reduce.
Transfer to blender and blend until smooth.
While sauce is reducing slice cabbage as thinly as possible. With 1 teaspoon salt massage cabbage until softened and juices released.
When ready to serve, heat soft shell tortillas in 200°F oven until warm.
Mix sauce and chicken together.
Place cabbage on bottom of taco shell, top with chicken mixture, sliced avocado, and mango salsa. Serve with lime wedge.