Before starting, wash and dry all produce. • Core, then cut pepper into 1/4-inch slices.• Peel, then cut onion into 1/4-inch slices. Finely chop one-quarter of the onions. Reserve remaining onions for step 2.• Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.• Cut tomatoes into 1/4-inch pieces.• Add tomatoes, finely chopped onions, 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil to a small bowl.• Season with salt and pepper, then stir to combine. Set aside.

• Heat a large non-stick pan over medium-high heat.• When hot, add 1 tbsp (2 tbsp) oil, then peppers and remaining onions.• Cook, stirring o en, until tender and beginning to brown, 5-6 min.• Add half the Mexican Seasoning. Stir to combine.• Remove from heat, then season with salt and pepper.• Transfer veggies to a small bowl.

• Meanwhile, add sour cream and lime zest to another small bowl.• Season with salt and pepper, then stir to combine. Set aside.

• Reheat the same pan (from step 2) over medium-high.• When hot, add 1/2 tbsp (1 tbsp) oil, then pork.• Cook, breaking up pork into smaller pieces, until no pink remains, 4-6 min.\*\*• Carefully drain and discard excess fat.• Add remaining Mexican Seasoning.• Cook, stirring o en, until fragrant, 30 sec. Season with pepper, to taste.

• Just before serving, wrap tortillas in paper towels. (NOTE: For 4 ppl, divide tortillas into two equal stacks, then wrap in paper towels.)• Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

• Top tortillas with pork and veggies, then spoon salsa fresca over top.• Dollop with lime crema and sprinkle with cheese.• Squeeze a lime wedge over top, if desired.