Wash and dry all produce. Halve, core, and thinly slice poblano into strips. Finely dice tomato. Finely chop cilantro. Halve, peel, and thinly slice shallot. In a medium bowl, combine vinegar, half the shallot, 1 tsp sugar (1½ tsp for 4 servings), and salt. Set aside, stirring occasionally.

In a small bowl, combine sour cream, half the Southwest Spice (you’ll use the rest later), and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook, stirring, until slightly softened, 3-4 minutes. Stir in remaining shallot and a big pinch of salt and pepper. Cook, stirring, until lightly browned and softened, 2-3 minutes. Turn off heat; transfer veggies to a second medium bowl. Wipe out pan.

Pat diced steak dry with paper towels. Heat another drizzle of oil in same pan over high heat. Add steak and season with salt, pepper, and remaining Southwest Spice. Cook, stirring occasionally, until browned and cooked through, 2-3 minutes. Return veggies to pan; stir until combined. Turn off heat.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Stir tomato into bowl with pickled shallot.

Divide steak mixture between tortillas. Top with salsa, crema, and cilantro and serve.