• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve and peel onion; thinly slice one half. Finely chop remaining onion until you have 2 TBSP. (For 4, thinly slice whole onion; finely chop a few slices until you have 3 TBSP). Dice tomato. Roughly chop cilantro. Quarter lemon. Halve, core, and thinly slice poblano into strips.

• In a small bowl, combine chopped onion, tomato, cilantro, juice from half the lemon, and a pinch of salt and pepper. • In a small bowl, combine paprika and sour cream. Add a pinch of salt and pepper to taste.

• Heat a drizzle of oil in a large pan over medium-high heat. Add turkey* and Southwest Spice; cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in the next step). • Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of oil in pan used for turkey over medium-high heat. Add sliced onion and poblano. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with chili powder, salt, and pepper. • Return turkey to pan; stir to combine. Stir in stock concentrate and 1/4 cup water (1/2 cup for 4 servings). Cook until mixture is thickened and saucy, 1-2 minutes. TIP: If mixture seems dry, add another splash of water.

• Meanwhile, drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. (For 4, divide between 2 baking sheets; toast on top and middle racks, flipping tortillas and swapping baking sheet positions halfway through toasting.) • Toast on top rack, carefully flipping tortillas halfway through, until lightly golden, 4-5 minutes per side. TIP: Watch carefully to avoid burning.

• Divide tortillas between plates; evenly sprinkle with Mexican cheese. Top with turkey mixture, pico de gallo, and smoky crema. Drizzle with hot sauce to taste. Serve with remaining lemon wedges on the side.