Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Core, deseed, and finely chop poblano. Finely dice tomato. Peel, then finely dice kiwi. Roughly chop cilantro. Quarter lime.

In a medium bowl, combine tomato, kiwi, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper. In a small bowl, combine sour cream and a squeeze of lime juice (to taste). Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency; season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano, sliced onion, and half the Mexican Spice. Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes.

Add beef, another drizzle of oil, and remaining Mexican Spice to pan. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes. Season with salt and pepper. TIP: If there’s excess grease in your pan, carefully pour it out.

Reduce heat under pan to medium low. Stir in stock concentrate, 2 TBSP water, and half the tomato paste (use 1/4 cup water and all the tomato paste for 4 servings). Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.

Wrap tortillas in damp paper towels and microwave until warmed through, about 30 seconds. Divide filling between warmed tortillas. Top with salsa, crema, and remaining cilantro. Serve with any remaining lime wedges on the side.