Heat the olive oil in a skillet, and saute the onions until translucent. Add the diced pork and sprinkle with the seasonings; stir well to coat. Cook for 6-8 minutes on medium heat until thoroughly warmed.
In a separate pan, heat enough vegetable oil to cover the bottom of the pan on medium-high heat. Fry the corn tortillas 1 minute on each side. Drain on paper towels.
Serve with pico de gallo.