In a medium bowl, toss marinade mix and pork; cover and refrigerate 20 minutes.

In a small bowl, stir sour cream and oregano.

In a large skillet, cook pork mixture 7 minutes or until browned and internal temperature reaches 160°F, stirring occasionally.

Heat tortillas as label directs. Fill tortillas with pork mixture, guacamole, sour cream mixture, and pico de gallo; Garnish with cilantro and serve with hot sauce, if desired