• Wash and dry produce. • Quarter lime. Halve, core, and thinly slice poblano into strips. Halve, peel, and thinly slice onion. • In a small bowl, combine guacamole, a squeeze of lime juice, and a dash of hot sauce (save the rest for serving). Season with salt and pepper. • In a separate small bowl, combine paprika and sour cream. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches drizzling consistency.

• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and onion; season with salt and pepper. Cook, stirring, until slightly softened, 4-5 minutes. • Add half the Fajita Spice (you’ll use the rest in the next step) and cook until fragrant, 30 seconds.

• Meanwhile, rinse shrimp* under cold water, then pat dry with paper towels. • Push veggies to one side of pan; add a drizzle of oil to empty side. Add shrimp and remaining Fajita Spice. Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. • Stir veggies and shrimp to combine. Add a big squeeze of lime juice and season with salt and pepper to taste. Turn off heat.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. • Divide tortillas between plates and fill with shrimp and veggie filling and spicy guacamole. Drizzle with smoky crema. Serve with remaining hot sauce and any remaining lime wedges on the side.