• Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry produce. Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Roughly chop half the cilantro (all for 4). Quarter lime. Halve, core, and thinly slice green pepper into strips.

• In a small bowl, combine tomato, minced onion, cilantro, and lime juice to taste. Season with salt and pepper. In a separate small bowl, combine 2 tsp paprika (4 tsp for 4 servings) and sour cream. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until softened and charred, 6-8 minutes. Stir in half the Southwest Spice Blend (all for 4 servings) and a splash or two of water until veggies are coated. Season with salt and pepper. Cook until water has evaporated, 1-2 minutes. Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.

• Meanwhile, place tortillas on a baking sheet in a single layer; sprinkle with Mexican cheese blend. Bake on middle rack until cheese melts, 1-2 minutes. TIP: Don’t let these bake too long—they should be soft, not crisp.

• Crack eggs* into a large bowl; whisk until combined. Season generously with salt and pepper. Melt 2 TBSP butter (3 TBSP for 4 servings) in pan used for veggies over medium heat. Add eggs; cook, gently stirring in a figure-eight pattern, until curds form and eggs are cooked to preference. Remove from heat.

• Divide cheesy tortillas between plates; fill with eggs and veggies. Top tacos with pico de gallo and smoky crema. Serve with any remaining lime wedges on the side.