Prep: Wash and dry all produce. Take several sliced onions, and finely dice 2 tbsp (or 4 tbsp for 4 people) to use for the guacamole. Zest, then halve the lemon. Finely chop the cilantro. Mince the Thai chili pepper (TIP: Try to avoid touching the seeds - it may sting your hands!)

Make the guacamole: Halve, peel, and pit the avocado, then scoop out the flesh with a spoon into a small bowl. Using a fork, mash the avocado with the diced onion, lemon zest, a pinch of cilantro, and a squeeze of lemon juice. Season with salt and pepper.

Cook the vegetables: Heat a large pan over medium-high heat. Add a drizzle of oil, then add the onion and bell pepper. Cook, stirring occasionally, until peppers are sot and slightly blistered, 4 to 5 min. Season with salt and pepper. Transfer vegetables to a plate.

Sear the pork: Meanwhile, thinly slice the pork against the grain into thin strips. Season with salt and pepper. In the same pan, add another drizzle of oil and increase heat to high. Sear the pork until just browned, 1 to 2 min per side. (TIP: You may need to work in batches.)

Season and finish the pork: Decrease heat to low. Return vegetables to the pan with the pork. Sprinkle with the Southwest Spice Blend and Thai chili pepper (start with a little and go up from there!) and a squeeze of lemon. Cook, stirring oten, until the pork is cooked through, 1 to 2 min.

Warm the tortillas: Stack the tortillas on a plate and cover with a damp paper towel. Microwave in 30-sec intervals until they are warmed through.

Assemble: Assemble fajitas by layering pork, veggies, guacamole, and chopped cilantro in tortillas. Enjoy!