Cut the romaine lettuce and purple cabbage into bite-sized pieces (or tear by hand).
Remove seeds from the tomato and cut into bite-sized pieces.
Remove the skin and seed from the avocado, and cut into bite-sized pieces.
Finely chop the garlic.
Heat a frying pan over medium heat, add salad oil and garlic. Once fragrant, add ground pork and sauté. When browned, add the seasoning ingredients and continue to sauté.
Arrange romaine lettuce, purple cabbage, tomato, avocado, and red beans in a serving dish. Top with the cooked pork mixture, tortilla chips, and shredded cheese. Drizzle with olive oil and Caesar dressing. Finally, sprinkle with paprika powder.
