Preheat oven to 425 degrees. Roughly chop mangos if necessary. Trim and thinly slice scallion. Trim ends from summer squash. Quarter lengthwise, lay flat, and slice across into quarter-moons, about 1/2 inch thick. Cut red bell pepper lengthwise into strips, about 1/4 inch thick. Halve strips widthwise. Roughly chop cabbage and carrots if necessary.

Pat 2 (5 oz) or 4 (5 oz) pork filets dry with paper towels. Season with 1 teaspoon (2 teaspoons for 4 servings) fajita spice blend, salt, and pepper. Heat a drizzle of cooking oil in a large sauté pan over medium-high heat. Add pork to hot pan. Sear 3-5 minutes, or until lightly browned on all sides. Transfer pork to a lightly oiled, foil-lined baking sheet. Roast 8-12 minutes, or until fully cooked. Transfer pork to a cutting board (reserve pan) and let rest at least 3 minutes.

Place scallion, mangos, and cabbage and carrots in a medium bowl. Drizzle with half the cilantro cider vinaigrette (2 1/2 oz for 2 servings, 5 oz for 4 servings). Stir to combine. Season with salt and pepper to taste.

Heat a drizzle of cooking oil in the pan used for pork over medium-high heat. Add summer squash, red bell pepper, and corn (3/4 oz for 2 servings, 1 1/2 oz for 4 servings) to hot pan. Season with 1 teaspoon (remaining spice blend for 4 servings) fajita spice blend, salt, and pepper. Cook 3-5 minutes, or until veggies begin to soften, stirring occasionally. Remove from heat. Stir in cotija cheese.

Cut pork filets into 6-8 slices each. Divide mango slaw and sautéed bell pepper, summer squash, and corn between plates. Fan pork on the side. Drizzle remaining cilantro cider vinaigrette over pork. Enjoy!