Combine all the ingredients for the slaw and chill in fridge while you prep the remaining ingredients.
Place all the ingredients for Avocado cream in a food processor or blender and pulse till the consistency you prefer. Add more crema or jalapeno juice to thin it to the consistency you like.
To make the pickled onions, combine the vinegars, water, sugar and salt in a small microwavable bowl. Microwave for 30 seconds, stir to combine and let it cool. Place the onions in a bowl or jar and pour the brine over the onions. Allow to marinate for a few minutes or overnight before using.
Dampen 2 paper towels and squeeze dry, then place the tortillas in the middle, folding the paper towel over them. Microwave on high for 30 seconds. Or, if you like your tacos crunchy, heat just a bit of oil in a pan and cook each side of the tortilla for 15 seconds, flip and continue cooking.
Fill each tortilla with a couple heaping tablespoons of pulled pork, then top with slaw, avocado crema, queso fresco, chopped cilantro and pickled onions.