Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Thinly slice green onion. Zest, then juice lime.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec. Using a slotted spoon, transfer turkey to a medium bowl. Add chipotle sauce. Season with salt and pepper, to taste, then stir to coat turkey.

Meanwhile, add tomatoes, peppers, half the lime juice, half the green onions and 1/2 tbsp oil (dbl for 4 ppl) to another medium bowl. Season with salt and pepper, then stir to combine.

Add sour cream, lime zest and 1 1/2 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then whisk until smooth.

Add remaining lime juice and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, then toss to coat.

Divide dressed greens between bowls. Top with beef, pico de gallo and guacamole. Drizzle creamy lime dressing over top, then sprinkle with cheese and remaining green onions.