• Wash and dry produce. • Dice tomato into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lime. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.

• In a small bowl, combine tomato, scallion greens, and juice from half the lime. Season with salt and pepper. • In a separate small bowl, combine sour cream and a pinch of Southwest Spice Blend (you’ll use the rest in the next step). Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Pat steak dry with paper towels; thinly slice against the grain. • Season all over with remaining Southwest Spice Blend, salt, and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add steak, onion, bell pepper, and scallion whites. Cook, stirring occasionally, until veggies are tender and steak is cooked to desired doneness, 3-6 minutes.

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates; fill with steak and fajita veggies. Top with Monterey Jack, pico de gallo (draining first), and spiced crema. Serve with remaining lime wedges on the side. ***Beef is fully cooked when internal temperature reaches 145°.***