Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Dice tomato. Roughly chop cilantro leaves and stems. Quarter lime.

In a small bowl, combine tomato, minced onion, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper. In a separate small bowl, combine sour cream, a squeeze of lime juice, and a pinch of chipotle powder to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. Season with salt and pepper.

Add beef to pan with onion; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) Add tomato paste, Southwest Spice, and 1/4 cup water (1/3 cup for 4 servings). Cook, scraping up any browned bits from bottom of pan, until mixture is thickened and saucy, 1-2 minutes. Season with salt and pepper. If you like things spicy, stir in a pinch of remaining chipotle powder.

While beef cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide beef filling between tortillas. Sprinkle with Monterey Jack and top with salsa, crema, and remaining cilantro. Serve with remaining lime wedges on the side.