• Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Quarter lemon.

• Pat chicken* dry with paper towels; chop into bite-size pieces if necessary. Season all over with Turkish Spice Blend, half the garlic powder, salt, and pepper. (You’ll use the rest of the garlic powder in the next step.) • Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, onion, and a large pinch of salt; cook, stirring, until softened and lightly browned, 3-4 minutes. • Add another drizzle of oil to pan. Add chicken and cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes more. Taste and season with salt and pepper if desired.

• Meanwhile, in a small bowl, combine sour cream, remaining garlic powder, juice from one lemon wedge (two wedges for 4 servings), a pinch of salt, and as much hot sauce as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside. • In a medium bowl, toss half the carrots (all for 4) with ¼ tsp sugar (½ tsp for 4), a drizzle of olive oil, and juice from one lemon wedge (two wedges for 4). Season with salt and pepper to taste.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with chicken mixture and carrot slaw. Drizzle with sauce and sprinkle with raisins. Serve tacos with remaining lemon wedges on the side. ***Chicken is fully cooked when internal temperature reaches 165°.***