Heat Butter Sauce Base to 165°F for 15 seconds. Add the cilantro, lime juice and Sriracha sauce; stir to combine.
Heat Cream Sauce Base to 165°F for 15 seconds and allow to cool to less than 41°F. In medium bowl, whisk Cream Sauce Base, honey, lime juice, red wine, vinegar, salt and pepper. Pour mixture over the slow and toss to coat; set aside.
To assemble taco, top each tortilla with 1/4 cup of the Mexican slaw. Place 1 ounce of the heated carnitas meat on top of slaw, top with 1/2 ounce Extra Melt American Cheese Shreds. Drizzle 2 teaspoons of the Sriracha Aioli over each taco.