Wash and dry all produce. Halve, peel, and thinly slice onions. Core, seed, and thinly slice bell peppers. Cut limes into quarters. Heat a large drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel and season with salt, pepper, and 1 TBSP Southwest spice (save the rest for later).

Add steak to pan and cook until lightly browned on bottom, 2-3 minutes. Flip and brown on other side, about 2 minutes more. Transfer to a cutting board and sprinkle with salt and pepper. TIP: Cook steak in two batches if you can’t comfortably fit it all in the pan.

Heat a large drizzle of oil in same pan over medium-high heat. Add bell peppers and onions, then season with remaining Southwest spice. Cook, tossing occasionally, until softened and lightly browned, about 5 minutes. Season with salt and pepper. Remove pan from heat and set aside.

While veggies cook, combine sour cream, hot sauce (to taste), and a squeeze of lime in a medium bowl. Season with salt and pepper.

Wrap tortillas in a lightly dampened paper towel and microwave on high until warm, about 30 seconds. Slice steak into thin strips.

Divide steak and veggies between tortillas. Sprinkle with cheddar and dollop with crema. Serve with remaining lime quarters on the side for squeezing over.