Before starting, preheat the oven to 450°F and wash and dry all produce.Heat Guide for Step 1: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy. Core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Add peppers, three-quarters of the onions, half the Mexican Seasoning, 1 tbsp oil (dbl for 4 ppl) and 1/8 tsp chipotle powder to an unlined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 14-16 min.

While veggies roast, zest, then juice lime. Cut tomatoes into 1/4-inch pieces. Finely chop remaining onions. Add tomatoes, chopped onions, 1/2 tbsp lime juice and 1/2 tbsp oil (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Add sour cream, lime zest and 1/2 tbsp water (dbl for 4 ppl) to another small bowl. Season with salt and pepper, then stir to combine. Set aside.

Pat pork dry with paper towels, then cut into 1/2-inch strips. Add pork and remaining Mexican Seasoning to a medium bowl. Season with salt and pepper, then toss to coat.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then pork. Cook, stirring occasionally, until golden-brown and cooked through, 3-4 min.** (NOTE: Don't overcrowd the pan; cook pork in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)

While pork cooks, wrap tortillas in foil. Heat in middle of the oven, until warm and flexible, 4-5 min. (NOTE: For 4 ppl, divide tortillas into 2 stacks.) Fill tortillas with pork and veggies. Top with salsa fresca and a dollop of lime crema. Sprinkle with cheese.