• Core, then cut peppers into 1/4-inch slices.
• Peel, then cut onion into 1/4-inch slices.
• Peel, then mince or grate garlic.
• Zest, then juice lime.

•  Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
• Add garlic and half the Mexican Seasoning and cook, stirring often, until fragrant, 1min. Season with salt and pepper.
• Transfer turkey to medium bowl. Set aside.

• Meanwhile, add yogurt, lime zest and 2 tbsp (4 tbsp) water in a small bowl. Season with salt and pepper, then stir to combine.

• Reheat the same pan (from step 2) over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, then peppers, onions and remaining Mexican Seasoning. Season with salt and pepper, then cook, stirring often, until veggies are slightly softened, 2-3 min.

• Meanwhile, combine lime juice, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
•  Add cabbage and baby spinach. Season with salt and pepper, then toss to combine.

•  Divide salad between plates.
• Top with veggies, then turkey.
• Drizzle lime crema over top.

If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef.**