Before starting, preheat the oven to 425°F. Wash and dry all produce. Core, then cut peppers into 1/4-inch strips. Finely chop 1 tbsp onion (dbl for 4ppl). Toss peppers, half the Southwest Spice Blend and remaining onion strips with 1 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until softened, 18-20 min.

While veggies roast, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Halve tomatoes. Combine chopped onion, tomatoes, cilantro, 1/2 tbsp lime juice and 1/2 tbsp oil (dbl both for 4ppl) in a medium bowl. Season with salt and pepper. Set aside.

Mix sour cream and lime zest in a 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 (dbl for 4ppl), then pork and remaining Southwest Spice Blend. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**

While pork cooks, wrap tortillas in foil (2 packs for 4ppl). Heat in the middle of the oven, until tortillas are warm and flexible, 5-6 min.

Fill each tortilla with pork and veggies. Top with salsa and lime crema. Sprinkle with cheese. Squeeze over a lime wedge, if desired.