Wash and dry all produce. Halve, peel, and thinly slice shallot. Zest and halve lime. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat.

In a small bowl, combine shallot, juice from whole lime, ¼ tsp sugar (½ tsp for 4 servings), a pinch of salt, and as much jalapeño as you like. Set aside to pickle, stirring occasionally, until ready to serve.

In a second small bowl, combine sour cream, salt, pepper, and lime zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Drain corn, then pat dry with paper towels. Heat a drizzle of oil in a large pan over high heat (if using a nonstick pan, heat without oil). Add corn and cook, stirring occasionally, until lightly charred in spots, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) Turn off heat; transfer to a medium bowl.

Heat a drizzle of oil in same pan over medium-high heat. Add pork and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Stir in Southwest Spice and half the Tex-Mex Paste (all the paste for 4 servings); cook until fragrant, 1 minute. Stir in stock concentrate and ¼ cup water. Cook until liquid has mostly reduced and pork is cooked through, 2-3 minutes more.

Reserving veggies, pour pickling liquid to taste into bowl with corn. Stir in a drizzle of olive oil and a big pinch of salt and pepper. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide tortillas between plates; fill with pork and corn. Top with crema and as many pickled veggies as you like. Serve.