• Core, then cut pepper into 1/4-inch slices.
• Peel, then cut onion into 1/4-inch slices. Finely chop one-quarter of the onions. Reserve remaining onions for step 2.
• Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
• Cut tomatoes into 1/4-inch pieces.
• Add tomatoes, finely chopped onions, 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil to a small bowl.
• Season with salt and pepper, then stir to combine. Set aside.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, then peppers and remaining onions.
• Cook, stirring often, until tender and beginning to brown, 5-6 min.
• Add half the Mexican Seasoning. Stir to combine.
• Remove from heat, then season with salt and pepper.
• Transfer veggies to a medium bowl.

• Add sour cream and lime zest to another small bowl.
• Season with salt and pepper, then stir to combine.

• Reheat the same pan (from step 2) over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then beef.
• Cook, breaking up beef into smaller pieces, until no pink remains, 4-6 min.**
• Carefully drain and discard excess fat.
• Add remaining Mexican Seasoning.
• Cook, stirring often, until fragrant, 30 sec. Season with pepper, to taste.

• Just before serving, wrap tortillas in paper towels. (NOTE: For 4 ppl, divide tortillas into two equal stacks, then wrap in paper towels.)
• Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas.)

• Roughly chop cilantro.
• Top tortillas with beef and veggies, then spoon salsa fresca over top.
• Dollop with lime crema and sprinkle with cheese.
• Sprinkle cilantro over top.
• Squeeze a lime wedge over top, if desired.

If you've opted to get beef, cook it in the same way the recipe instructs you to cook the pork.**