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Wash and dry the fresh produce.
Trim, peel, and small dice kiwis; place in a small bowl.
Halve, pit, and scoop out the avocado flesh with a spoon; small dice and add to the bowl with the kiwi.
Trim and small dice cucumber; add to the bowl.
Juice lime into the bowl, then season with salt and crushed red pepper. Stir to combine the salsa and set aside.
Preheat a skillet over medium-high heat.
While the skillet heats up, quarter jalapeño pepper lengthwise; seed and remove ribs with a spoon. Finely dice. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
Once the skillet is hot, add oil and swirl to coat the bottom. Add jalapeño, pork, and spices; cook, breaking apart with a spoon, until browned and crumbly, 4-5 minutes. Remove from heat.
Meanwhile, warm tortillas in another skillet, oven, or microwave (optional).
To serve, divide tortillas between plates and fill with spicy pork. Top with salsa and enjoy!