• Wash and dry produce. • Drain pineapple. Finely dice tomato. Halve and peel onion; thinly slice one half. Mince a few slices until you have 1 TBSP. (For 4 servings, thinly slice whole onion; mince a few slices until you have 2 TBSP.) Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.

• In a small bowl, combine pineapple, tomato, minced onion, lime zest, and juice from half the lime. Season with salt.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, and a pinch of salt. Cook, stirring occasionally, until tender and lightly charred, 5-7 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add beef*, Blackening Spice, and a big pinch of salt. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in stock concentrate and 2 TBSP water (3 TBSP for 4 servings); bring to a simmer. • Return veggies to pan; stir until thoroughly combined. (TIP: Add a splash or two of water, if necessary, until mixture is saucy.) Taste and season with salt and pepper. **Swap in turkey* for beef.**

• Meanwhile, wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates and fill with beef and veggie filling. Top with pineapple salsa and smoky red pepper crema. Serve with any remaining lime wedges on the side. ***Chicken is fully cooked when internal temperature reaches 165°.***