• Wash and dry produce. Drain pineapple. Drain half the corn (all for 4). Thinly slice scallions, separating whites from greens. • Pat chicken* dry and season with salt and pepper. Drizzle oil in a hot pan; cook chicken, pineapple, corn, and scallion whites until cooked through, 6-7 minutes. • Grate garlic directly into pan, then add Southwest Spice Blend and cook until fragrant, 1-2 minutes.

• Cut lime into wedges. In a bowl, toss cabbage, scallion greens, a drizzle of olive oil, a big squeeze of lime, salt, and pepper. • In a bowl, mix sour cream, half the chipotle powder (all for 4), and a squeeze of lime.

• Wrap tortillas in damp paper towels; microwave for 30 seconds. • Spread chipotle crema over tortillas; fill with chicken filling and slaw. Serve with chips, salsa, and any remaining lime wedges. Chicken is fully cooked when internal temperature reaches 165°.