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

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 softened, 3-4 min.

Add beef, garlic and Mexican seasoning to the same pan with the onions. Cook, breaking up beef into smaller pieces, until no pink remains, 6-8 min.** Add tomato sauce and 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring often, until warmed through, 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. 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. Set aside. (NOTE: This is your dressing!)

Stack tortillas and wrap in paper towel. (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 arugula-spinach mix and avocado to the large bowl with the dressing. Toss together. Divide cheese between tortillas, then top with beef filling and pico de gallo. Serve with salad on the side.