Wash and dry produce.

Halve, peel, and thinly slice onion. Quarter lime. Halve, core, and thinly slice green pepper into strips. Halve orange. Roughly chop cilantro.

In a small, microwave-safe bowl, combine ¼ of the onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside.

In a separate small bowl, combine sour cream with ¼ tsp Southwest Spice Blend (½ tsp for 4). (You’ll use the remaining Southwest Spice Blend later.) Season with salt and pepper. 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 green pepper and remaining onion; cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with salt and pepper.

Turn off heat; transfer to a medium bowl. Wipe out pan.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add pork* and remaining Southwest Spice Blend. Cook, breaking up meat into pieces, until browned, 3-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Stir in Tex-Mex paste, juice from orange, and a squeeze of lime juice. Bring to a simmer and cook until pork is cooked through and sauce has thickened, 2-3 minutes more. Taste and season with salt and pepper.

While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with pork filling and veggies. Drizzle with crema and top with pickled onion (draining first) and cilantro. Serve with any remaining lime wedges on the side.