Before starting, wash and dry all produce.Heat Guide for Step 2: omit the jalapeños for mild, add a quarter for medium, half for spicy and all the jalapeños for extra spicy! Zest, then juice lime. Add sour cream, 1/2 tbsp(1 tbsp) water and 1 tsp (2 tsp) lime zest to a small bowl. Season with salt and pepper, then stir to combine. Core, then cut poblano into 1/4-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Add lime juice, half the onions, 2 tbsp (4 tbsp) water, 2 tsp (4 tsp) sugar and a quarter of the jalapeños to a small pot. (NOTE: Reference heat guide.) Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer onions and jalapeños, including liquid, to a medium bowl. Place in the fridge to cool.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then poblanos and remaining onions. Cook, stirring often, until tender-crisp, 3-4 min. Season with half the Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec.Transfer poblanos and onions to a plate, then cover to keep warm.

Reheat the same pan over medium-high. When hot, add chorizo to the dry pan. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add tomato sauce base and remaining Enchilada Spice Blend. Cook, stirring often, until chorizo is coated, 30 sec. Add 1/4 cup (1/2 cup) water. Season with salt and pepper, to taste, then stir to combine.

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Add 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Drain pickled veggies, discarding remaining pickling liquid.Add spring mix and half the pickled veggies to the large bowl with dressing, then toss to combine. Divide tortillas between plates. Top with chorizo, poblanos and onions, remaining pickled veggies, lime crema and feta. Serve salad alongside.