• Wash and dry produce. • Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice onion. Quarter lime. • In a small bowl, combine guacamole, juice from one lime wedge (two wedges for 4 servings), and a dash of hot sauce (save the rest for serving). Season with salt and pepper.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, green pepper, onion, and Fajita Spice Blend; season with salt and pepper. Cook, stirring, until veggies are slightly softened and chicken is browned and cooked through, 4-6 minutes. • Stir in a squeeze of lime juice (big squeeze for 4 servings) and remove from heat. Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

• Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. TIP: Feel free to toast your tortillas if you want some crunch!

• Divide tortillas between plates. Fill with chicken and veggie filling; top with spicy guacamole and smoky red pepper crema. Serve with remaining hot sauce and remaining lime wedges on the side. Shrimp are fully cooked when internal temperature reaches 145°.