• Wash and dry produce. • Halve, peel, and thinly slice half the onion; finely dice remaining half. Zest one lime and quarter both (zest two and quarter four for 4 servings). Roughly chop cilantro. Dice tomatoes into 1⁄4-inch pieces. Halve, core, and chop half the bell pepper into 1⁄4-inch pieces (whole pepper for 4). Drain corn. Drain and rinse beans. Mince jalapeño, removing ribs and seeds for less heat.

• In a medium, microwave-safe bowl, combine sliced onion, juice from one lime (two limes for 4 servings), and 1⁄2 tsp sugar (1 tsp for 4). Microwave until onion is bright pink, 30 seconds. Let cool slightly. • Stir in cabbage, half the sour cream, and half the cilantro; season with salt and pepper.

• In a large bowl, combine tomatoes, diced onion, bell pepper, vinegar, half the corn, half the beans, remaining cilantro, 2 TBSP olive oil, 1 tsp Mexican Spice Blend (you’ll use the rest later), juice from one lime, and as much jalapeño as you like. (For 4 servings, use all the corn, all the beans, 3 TBSP olive oil, 2 tsp Mexican Spice Blend, and juice from two limes.) • Taste and season with salt and pepper.

• In a small bowl, combine guacamole, remaining sour cream, and half the lime zest (you’ll use the rest in the next step). Season with salt and pepper.

• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with remaining Mexican Spice Blend, salt, and pepper. • Heat a large drizzle of oil in a large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. • Remove pan from heat; add remaining lime zest and toss until shrimp are evenly coated.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with slaw and shrimp. Top tacos with creamy guacamole. Serve with tortilla chips and salsa on the side.