Wash and dry produce.

Quarter lime. Finely dice tomato. Peel and finely dice kiwi. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Roughly chop cilantro. Core, deseed, and finely chop green pepper.

In a small bowl, combine sour cream with a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

In a medium bowl, toss together tomato, kiwi, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, green pepper, and half the Southwest Spice Blend (you’ll use the rest in the next step). Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes.

Add a large drizzle of oil, pork*, and remaining Southwest Spice Blend to pan with veggies. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper.

Reduce heat under pan to medium low. TIP: If there’s excess grease in your pan, carefully pour it out.

Stir in stock concentrate, tomato paste, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with pork filling, salsa, and crema. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.