• Wash and dry produce. • Zest and quarter lime. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Finely dice tomato. Halve, deseed, and slice poblano 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 and a squeeze of lime juice. Set aside to marinate.

• In a second medium bowl, combine minced onion, tomato, half the lime zest, ¼ tsp sugar (½ tsp for 4 servings), and a squeeze of lime juice to taste (save some for step 5). Season with salt and pepper.

• 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 poblano, sliced 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 remaining 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.