• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Peel sweet potatoes (if you like), then cut into 1/4-inch rounds.
• Remove any brown spots from russet potatoes, then cut into 1/4-inch rounds.
• To a large bowl, add potatoes, sweet potatoes, Mexican Seasoning and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. 
• Divide between two parchment-lined baking sheets, then arrange in a single layer. 
• Roast in the middle and bottom of the oven 18-23 min, rotating sheets halfway, until tender and golden. 

• Meanwhile, thinly slice green onion.
• Zest, then juice half the lime. Cut remaining lime into wedges. 
• Cut tomato into 1/4-inch pieces.
• Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)

• To a medium bowl, add tomatoes, half the green onions, 1 tsp (2 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar, 1 tsp (2 tsp) oil and as many jalapeños as you like. Season with salt and pepper, then stir to combine. 

• Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil and protein shreds. Cook 6-8 min, tossing occasionally, until crispy.** 
• Transfer protein shreds to a plate.
• Carefully wipe pan clean. 
• Reheat the same pan over medium-high. 
• When hot, add 1 tbsp (2 tbsp) oil, then turkey. Season with salt and pepper.
• Cook for 4-6 min, breaking up turkey and stirring often until turkey is cooked through.**

• Once potato coins are done, arrange 2 (4) squares of foil on a work surface. Divide potatoes between squares of foil. Arrange in
  a single layer.

• Arrange foil squares side-by-side on the same baking sheet. (NOTE: For 4 servings, use both baking sheets.)
• Top potatoes with plant-based mozzarella and protein shreds and turkey.
• Bake in the middle of the oven 3-5 min, until mozzarella melts. (NOTE: For 4 servings, bake in the top and middle of the oven.)

• In a small bowl, combine guacamole, lime zest and 1/4 tsp (1/2 tsp) sugar. 
• Carefully transfer each square of foil with potato nachos to a plate.
• Top potato nachos with plant-based protein shreds, salsa and guacamole.
• Squeeze a lime wedge over top.
• Sprinkle any remaining jalapeños and remaining green onions over top.

If you've opted to add ground turkey, heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, turkey and protein shreds. Cook 6-8 min, breaking up turkey and tossing occasionally, until protein shreds are crispy and turkey is cooked through.**