Wash and dry all produce. Halve and peel onion. Thinly slice one half; finely dice other half until you have 1/4 cup diced onion. Quarter tomatoes. Zest lime until you have 1 tsp zest, then cut into halves. Core and seed bell peppers, then thinly slice. Chop cilantro.

In a small bowl, toss together diced onion, tomatoes, lime zest, a squeeze of lime juice, and half the cilantro. Season with salt and pepper. Set aside until meal is ready. TIP: If you’ll be warming your tortillas in the oven and not the microwave, now is a good time to preheat it to 425 degrees.

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell peppers. Cook until softened and slightly blistered, 4-5 minutes, tossing occasionally. Season with salt and pepper.

Thinly slice pork against the grain into strips. Season with salt and pepper. When veggies are done, remove from pan and set aside. Heat another large drizzle of oil in same pan over mediumhigh heat. Add as much pork as will fit without crowding (you may need to work in batches). Cook, tossing occasionally, until browned all over and nearly cooked through, 3-4 minutes per batch.

Return veggies and all pork to pan along with Southwest spice blend and a squeeze of lime juice. Cook, tossing, until pork is no longer pink in center, 2-3 minutes. Meanwhile, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.

When everything is ready, set up a station for the fajitas: place salsa, filling, tortillas, sour cream, cheddar, and remaining cilantro in individual plates or bowls and invite everyone to assemble their own fajitas.