Preheat oven to 425 degrees. Roughly chop mangos if necessary. Trim and thinly slice scallion. Trim ends from summer squash. Quarter lengthwise, then slice into ½ inch quarter-moons. Cut red bell pepper lengthwise into ¼ inch strips, then halve strips widthwise. Roughly chop cabbage & carrots if necessary.

Pat pork filets dry with paper towels. Season with 1 teaspoon (2 teaspoons for 4 servings) of 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 and sear for 3-5 minutes, or until lightly browned on all sides. Transfer pork to a lightly oiled, foil-lined baking sheet. Roast for 8-12 minutes or until fully cooked. Transfer pork to a cutting board and let rest for at least 3 minutes.

Place scallion, mangos, and cabbage & carrots in a medium bowl. Drizzle with half the cilantro cider vinaigrette. Stir to combine and season with salt and pepper to taste.

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