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 green pepper into ¼-inch-thick strips. Trim and discard root end from lettuce; pat leaves thoroughly dry, then chop into bite-size pieces.

Rinse shrimp* under cold water, then pat dry with paper towels.

In a medium bowl, toss together shrimp, Southwest Spice Blend, 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 remaining lime wedges 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 green pepper, 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.

For Tacos: 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 hot sauce crema. Serve.