Before starting, wash and dry all produce.Heat Guide for Step 2: a quarter of the jalapeños for mild, half for medium, all the jalapeños for spicy! Zest, then juice lime. Add sour cream, 1/2 tbsp water and 1 tsp lime zest (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Add lime juice, half the onions, 2 tbsp water, 2 tsp sugar (dbl both for 4 ppl) and a quarter of the jalapeños to a small pot. (NOTE: Reference heat guide.) Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer onions and jalapeños, including liquid, to a medium bowl. Place in the fridge to cool.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then poblanos and remaining onions. Cook, stirring often, until tender-crisp, 3-4 min. Season with half the Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec. Transfer poblanos and onions to a plate, then cover to keep warm.

Heat the same pan over medium-high. When hot, add chorizo to the dry pan. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add tomato sauce base and remaining Enchilada Spice Blend. Cook, stirring often, until chorizo is coated, 30 sec. Add 1/4 cup water (dbl for 4 ppl). Season with salt and pepper, to taste, then stir to combine.

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

Add 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Drain pickled veggies, discarding remaining pickling liquid. Add spring mix and half the pickled veggies to the large bowl with dressing, then toss to combine. Divide tortillas between plates. Top with chorizo, poblanos and onions, remaining pickled veggies, lime crema and feta. Serve salad alongside.