Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 1: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy. Core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Add peppers, three-quarters of the onions, half the Mexican Seasoning, 1 tbsp oil (dbl for 4 ppl) and 1/8 tsp chipotle powder to an unlined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 16-18 min.

While veggies roast, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Cut tomatoes into 1/4-inch pieces. Finely chop remaining onions. Add tomatoes, chopped onions, 1/2 tsp sugar, 1/2 tbsp lime juice and 1 tbsp oil (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Add sour cream, lime zest and half the cilantro to another 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 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Season with pepper.

While pork cooks, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 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 remaining cilantro. Squeeze over a lime wedge, if desired.