In a large bowl, mix ground pork, ginger, garlic, 1/2 green onions, 2 tablespoons cilantro, 1 cup cabbage, 1 1/2 tablespoons soy sauce, sesame oil, salt, and pepper until well combined.

Spread a thin, even layer of pork mixture across each tortilla, all the way to the edges. Set aside.

Whisk remaining soy sauce, rice vinegar, honey, water, and Sriracha in a small bowl; set aside as sauce.

Heat 1 tablespoon avocado oil in a skillet or griddle over medium-high heat. Working in batches, place tortillas meat side down in the pan. Cook 3 minutes undisturbed until browned and mostly cooked through.

Flip and cook 1–2 minutes until toasted; flip once more for 30 seconds. Repeat with remaining tortillas.

Top tacos with remaining cabbage, cilantro, and green onions. Drizzle with sauce or serve on the side. Add chili crunch if desired.