Wash and dry all produce. Cut lime into wedges. Finely dice tomato. Peel and finely dice kiwi. Halve, peel, and thinly slice shallots; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Roughly chop cilantro. Core, deseed, and finely chop poblano.

In a small bowl, combine sour cream and a squeeze of lime juice. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a medium bowl, toss together tomato, kiwi, minced shallots, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano, sliced shallots, and half the Mexican Spice (you’ll use the rest later). Cook, stirring occasionally, until veggies are softened and lightly charred, 3-4 minutes.

Add pork, another large drizzle of oil, and remaining Mexican Spice to pan. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Season with salt and pepper. Reduce heat under pan to medium low. TIP: If there’s excess grease in your pan, carefully pour it out.

Stir in stock concentrate, 1/4 cup water (1/3 cup for 4 servings), and tomato paste. Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper. Turn off heat.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide between plates and top with pork filling, salsa, and crema. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.