• Before starting, wash and dry all produce.
• Core, then cut peppers into 1/4-inch slices.
• Peel, then cut onion into 1/4-inch pieces.
• Halve tomatoes.
• Zest whole lime, then juice half the lime (use same for 4 servings). Cut remaining lime into wedges.
• Roughly tear cilantro leaves.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring often, until tender. Season with salt, pepper and half the Southwest Spice Blend.
• Transfer to a plate.

• Meanwhile, in a medium bowl, combine tomatoes, cilantro, 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar, 1/2 tsp (1 tsp) lime zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• In a small bowl, combine sour cream and 1/2 tsp (1 tsp) lime zest. Season with salt and pepper, then stir to combine.

• Reheat the same pan (from step 2) over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook for 3-5 min, breaking up pork into smaller pieces, until no pink remains.**
• Carefully drain and discard excess fat. Season with salt, pepper and remaining Southwest Spice Blend.

• Just before serving, wrap tortillas in paper towels.
• Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)

• Divide tortillas between plates. Top with veggies, pork, cheese and marinated tomatoes.
• Dollop lime crema over top.
• Squeeze a lime wedge over top, if you like.

If you've opted to get pork, cook in the same way the recipe instructs you to cook beef.**