• Before starting, wash and dry all produce. 
• Zest, then juice lime.
• Peel, then mince or grate garlic.
• Cut tomatoes into 1/4-inch pieces. 
• Thinly slice green onions, keeping whites and greens separate.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil to the pan, then turkey and green onion whites. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper. 
• Add garlic, Mexican Seasoning, tomato sauce base, 1/4 cup (1/2 cup) water and 1/2 tsp (1 tsp) sugar. Cook for 1-2 min, stirring often, until warmed through.

• Meanwhile, to a small bowl, add tomatoes, half the lime zest, half the lime juice, remaining green onions and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine. (NOTE: This is your salsa!)
• To a large bowl, add remaining lime zest, remaining lime juice, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. (NOTE: This is your dressing!)

• Just before serving, wrap tortillas in paper towels.
• Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)

• To the large bowl with dressing, add spinach. Toss to combine.
• Divide tortillas between plates. Spread sour cream onto tortillas, then top with cheese, turkey filling and salsa.
• Serve spinach salad on the side.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.**