Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 1 (dbl for 4 ppl): 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 three-quarters of the onion into 1/4-inch slices. Add peppers, sliced onions, half the Mexican Seasoning, 1 tbsp oil (dbl for 4 ppl) and 1/8 tsp chipotle powder to a 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 cooking, until tender, 16-18 min.

While veggies roast, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Cut tomatoes into 1/4-inch pieces. Finely chop remaining onion. Combine tomatoes, chopped onions, 1/2 tsp sugar, 1/2 tbsp lime juice and 1 tbsp oil (dbl all for 4 ppl) in a small bowl. Season with salt and pepper. Set aside.

Combine sour cream, lime zest and half the cilantro in another small bowl. Season with salt and pepper. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.\*\* Carefully drain and discard excess fat. Add remaining Mexican Seasoning and cook, stirring often, until fragrant, 1 min. Season with pepper.

While pork cooks, wrap the tortillas in foil and place in the top of the oven, until warm, 4-5 min. (NOTE: For 4 ppl, divide tortillas into 2 stacks.)

Top each tortilla with pork and veggies. Top with salsa fresca and a dollop of lime crema. Sprinkle remaining cilantro over top. Squeeze over a lime wedge, if desired.