• Before starting, wash and dry all produce.
• In a medium pot, combine stock powder and 2/3 cup (1 cup) water. Cover and bring to a boil over high heat. 
• Once boiling, stir in bulgur, then return to a boil. Cover and remove pot from heat.
• Let stand for 16-18 min, until bulgur is tender and liquid is absorbed. 

• Meanwhile, roughly chop spinach.
• Thinly slice green onion.
• Halve tomatoes.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• To a medium bowl, add tomatoes, then squeeze a lemon wedge over top. Toss to coat.

• To a small bowl, add mayo, sour cream, half the chipotle sauce, half the lemon juice and 1/2 tsp (1 tsp) Southwest Spice Blend.
• Season with salt and pepper, then stir to combine.

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat dry tilapia with paper towels. Cut into 1-inch pieces.
• To another medium bowl, transfer tilapia. Season with salt, pepper and remaining Southwest Spice Blend, then toss to coat. 
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Cook for 3-4 min, stirring occasionally, until tilapia is opaque and cooked through.** 
• Remove pan from heat. Add remaining chipotle sauce, then stir to coat tilapia.

• Add lemon zest to the pot with bulgur. Fluff with a fork to combine.
• Add spinach, remaining lemon juice and half the green onions. Drizzle 1/2 tbsp (1 tbsp) oil over top.
• Season with pepper, then toss to combine.

• Divide bulgur salad between bowls. Top with tilapia and tomatoes.
• Dollop Baja sauce over top.
• Sprinkle with any remaining green onions.
• Squeeze a lemon wedge over top.

If you've opted to get tilapia, pat dry with paper towels, then cut into 1-inch pieces. Season in the same way recipes instructs you to season shrimp. Increase pan-frying time to 3-4 min, until tilapia is opaque and cooked through.** Continue with the rest of the recipe as written.