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, halve then thinly slice the onion. Toss peppers, half the onions, half the Mexican Seasoning, 1 tbsp oil (dbl for 4 ppl) and 1/8 tsp chipotle powder on a baking sheet. (NOTE: Reference Heat Guide.) Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until tender, 18-20 min.

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

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

Pat pork dry with paper towels, then cut into 1-inch pieces. Toss together pork and remaining Mexican Seasoning in a medium bowl. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 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 tbsp oil for each batch!)

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