Before starting, wash and dry all produce. Halve tomatoes. Thinly slice green onion. Zest, then juice lime.

Pat turkey dry with paper towels. Cut turkey into 1-inch strips crosswise. Add turkey, garlic puree, Enchilada Spice Blend and 1/4 tsp chipotle powder to a medium bowl (NOTE: Reference heat guide.) Season with salt and pepper, then toss to coat.

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then turkey. Cook until golden-brown and cooked through, 4-5 min per side.** (NOTE: Don't overcrowd the pan; cook turkey in 2 batches for 4 ppl, using 1/2 tbsp oil per batch!)

While turkey cooks, add sour cream, lime zest and 1 tbsp lime juice (dbl for 4 ppl) to a medium bowl. Add 1/4 tsp chipotle powder for extra heat, if desired. Season with salt and pepper, then whisk to combine.

Add spring mix, tomatoes and half the green onions to a large bowl. Add half the lime crema dressing. Toss to combine.

Divide salad between plates. Top with turkey. Drizzle remaining lime crema dressing over top. Sprinkle with remaining green onions.