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

Add lime juice, half the onions, a quarter of the jalapeños, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) 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. Set aside in the fridge to cool

While pickled veggies cool, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers 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 veggies 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 3 tbsp 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. (NOTE: 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, veggies, remaining pickled veggies, lime crema and feta cheese. Serve salad alongside.