Before starting, wash and dry all produce.Heat Guide for Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Core, then cut poblano into 1/4-inch pieces, removing seeds for less heat. (NOTE: We suggest using gloves when prepping poblanos!) Roughly chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges. Pat chicken dry with paper towels, then season with Mexican Seasoning, salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (TIP: It's okay if chicken doesn't cook all the way through at this step!)

Add poblanos, crushed tomatoes, chipotle powder, lime juice and 1/4 cup water (dbl for 4 ppl) to the pan with chicken. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine. Bring to a boil, then reduce the heat to medium. Simmer until sauce is reduced slightly and chicken is cooked through, 10-12 min.\*\*

While chicken cooks, add lime zest, mayonnaise and 1 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm tortillas!)

When chicken is done, use tongs to transfer to a large plate or a clean surface. Shred chicken into bite-sized pieces, then stir into sauce. Divide tortillas between plates. Top each tortilla with chicken tinga and lime aioli. Sprinkle feta and cilantro over top. Squeeze over a lime wedge, if desired.