Before starting, wash and dry all produce. Cut pepper into 1/2-inch pieces.Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Peel, then mince or grate garlic.Roughly chop cilantro.Add chipotle sauce and 1/2 tbsp (1 tbsp) water to a small bowl, then whisk to combine.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork, peppers and onions to the pan. Cook, breaking up pork into smaller pieces, until no pink remains, 5-6 min.**

Add Enchilada Spice Blend and garlic to the pan with pork. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.Remove from heat. Add chipotle mixture, then toss to combine.

Meanwhile, whisk together 1/2 tbsp (1 tbsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil in a large bowl.Season with salt and pepper.Add spinach, then toss to combine. Set aside.

Divide salad between plates. Top with pork mixture. Dollop guacamole over top.Sprinkle with feta, cilantro and half the crispy shallots (use all for 4 ppl).