Before starting, wash and dry all produce. Cut tomatoes into 1/4-inch pieces. Zest, then juice lime. Finely chop cilantro. Peel, pit and cut avocado into 1/2-inch pieces. Cut cucumber into 1/4-inch rounds.

Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until tender, 3-4 min.

Add beef to the same pan with the onions. Cook, breaking up beef into smaller pieces, until no pink remains, 6-8 min.Carefully drain and discard any excess fat from the pan. Add tomato sauce, Mexican Seasoning, garlic puree and 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.

While the filling cooks, toss together tomatoes, cilantro, half the lime zest and half the lime juice in a small bowl. Season with salt and pepper, then stir to combine. Set aside. (NOTE: This is your pico de gallo!) Whisk together remaining lime zest, remaining lime juice, 1 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper, then stir to combine. Set aside. (NOTE: This is your dressing!)

Wrap tortillas in paper towels. (NOTE: For 4 ppl, create two stacks with 6 tortillas in each stack.) Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm tortillas!)

Add spring mix, carrot, cucumber and half the avocado to the large bowl with the dressing. Toss to combine. Divide beef mixture between tortillas then top with cheese, pico de gallo and remaining avocado. Serve with salad on the side.