• Wash and dry produce. • Zest and quarter lime. Halve, peel, and thinly slice onion. Halve, core, and slice green pepper into ¼-inch-thick strips.

• Rinse shrimp* under cold water, then pat dry with paper towels. In a medium bowl, toss shrimp with Southwest Spice Blend and a squeeze of lime juice. Set aside to marinate. • In a small bowl, combine sour cream with as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper, onion, salt, and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate. • Add another drizzle of oil and shrimp to pan. Cook until shrimp are opaque and cooked through, 3-4 minutes. • Stir in lime zest and juice from remaining lime wedges. Season with salt and pepper.

• Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. • Divide tortillas between plates and fill with shrimp and veggies. Top with pico de gallo and crema. Serve. ***Shrimp are fully cooked when internal temperature reaches 145º.***