• Wash and dry all 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 cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips.

• Drain pineapple and pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add pineapple and cook, stirring occasionally, until browned, 3-4 minutes. • Turn off heat and transfer to a small bowl. Wipe out pan.

• To bowl with pineapple, add tomato, minced onion, half the cilantro, and lime juice to taste; stir to combine. Season with salt and pepper.

• Heat a drizzle of oil in pan used for pineapple over medium-high heat. Add green pepper and cook until slightly softened, 3-4 minutes. • Add sliced onion and cook until veggies are browned and softened, 4-5 minutes more. Season with salt and pepper. • Transfer to a plate.

• Meanwhile, pat chicken* dry with paper towels and season all over with Southwest Spice, salt, and pepper. • Once veggies are done, heat a drizzle of oil in same pan over mediumhigh heat. Add chicken and cook until browned and cooked through, 4-6 minutes.

• While chicken cooks, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with chicken and veggies. Top with pineapple salsa, smoky red pepper crema, and remaining cilantro. Serve with any remaining lime wedges on the side.