• Combine stock powder and 2/3 cup (1 cup) water in a medium pot. 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 until bulgur is tender and liquid is absorbed, 16-18 min.

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

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

• Heat a large non-stick pan over medium-high heat.
• While the pan heats, pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt, pepper and remaining Southwest Spice Blend. Toss to coat.
  
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then tilapia. Pan-fry for 3-4 min per side, until tilapia is cooked through.**
  
• Remove pan from heat. Spread remaining chipotle sauce onto 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 desired.

If you've opted to get tilapia, heat a large non-stick pan over medium-high heat. While the pan heats, pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt, pepper and remaining Southwest Spice Blend. Toss to coat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tilapia. Pan-fry for 3-4 min per side, until tilapia is cooked through.** Remove pan from heat. Spread remaining chipotle sauce onto tilapia.