Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Finely chop a 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 pepper 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 small bowl.

Meanwhile, add sour cream and lime zest to another small bowl. Season with salt and pepper, then stir to combine. Set aside.

Reheat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork 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!)

Top tortillas with pork and veggies, then spoon salsa fresca over top. Dollop with lime crema and sprinkle with cheese. Squeeze a lime wedge over top, if desired.