Fill a small pot with one inch of oil and set it to medium, medium-high heat. Once hot, add a single wonton wrapper and coat with oil, then lift one corner with tongs to allow half of the wonton to crisp. Flip the wonton over and allow the other side to crisp up into a taco shape. Place on a paper towel to drain excess oil and repeat with remaining wonton wrappers.

Reheat the leftover pork tenderloin and set aside.

In a medium-sized bowl, mix together the cabbage, carrots, and bean sprouts. Whisk together the soy sauce, canola oil, lime juice, sesame oil, honey and avocado crema in a small bowl, then add to the cabbage mix and toss gently to combine.

Divide the heated pork between the wonton taco shells, then top with the cabbage mixture and pineapple salsa. Garnish with lime wedges and serve immediately.