Weave bacon onto wooden skewers; arrange on a foil-lined baking sheet fitted with a wire rack.
Bake, turning once, for 20 to 25 minutes or until crisp.
Transfer to a paper towel-lined plate; let cool completely.
In microwavable bowl, combine chocolate and shortening; microwave on high, in 30-second intervals, stirring between each interval until smooth. Stir in chili powder, cinnamon and cayenne until well combined.
Position bacon skewers over melted chocolate mixture; drizzle chocolate mixture over bacon, allowing excess to drip back into the bowl.
Transfer to parchment paper-lined tray. Sprinkle with pepitas. Let stand until set.
If desired, you can garnish with a variety of items, such as chopped dried apricots, candied ginger, toasted coconut, chopped pecans or crushed peanuts.
Heat 2 teaspoons oil in a large skillet over medium-high heat. Add pork and cook for 8 minutes or until the pork loses its pink color. Remove from pan; keep warm. While pork is cooking, mix sour cream with chipotle powder, cumin and paprika. Set aside.
In same pan used for pork, add 2 teaspoons oil and, once heated, add bell peppers and onions. Saute 5 minutes or until tender.
Divide pork evenly among tortillas; top each serving with 1/2 cup of pepper & onion mixture, spoonful of spicy sour cream, and cilantro and squirt of lime is using. Enjoy.