Before starting, wash and dry all produce. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Core, then cut green pepper into 1/4-inch pieces. Drain and rinse corn, then pat dry with paper towels. Core, then finely chop jalapeño, removing the seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)

Heat a large non-stick pan over medium-high heat. When pan is hot, add onions, green peppers, jalapeños and a quarter of the corn (dbl for 4 ppl) to the dry pan. Cook, stirring occasionally, until the veggies are dark golden-brown, 4-5 min. (NOTE: Char in batches for 4 ppl.) Transfer veggies to a plate.

While the veggies char, stir together sour cream, lime zest and lime juice in a small bowl. Season with salt and pepper.

Return the same pan (from step 2) to medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then pork. Sprinkle with half the Mexican Seasoning, then season with salt and pepper. Cook, breaking up pork into smaller pieces, until no pink remains, 3-4 min.\*\*

Add the garlic puree, charred veggies and remaining Mexican Seasoning to the pan with the pork. Cook, stirring often, until garlic is fragrant and the veggies are warmed through, 1-2 min. Season with salt and pepper.

Wrap the tortillas in paper towels. Microwave until the tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas.) Divide the tortillas between plates, then top with taco filling and dollop with lime crema. Sprinkle with cilantro and serve lime wedges alongside.