Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP minced onion. Core, seed, and finely chop poblano. Core, seed, and finely dice tomatoes. Peel, then finely dice kiwis. Roughly chop cilantro. Cut limes into wedges.

In a small bowl, stir together sour cream and a squeeze of lime juice. Season with salt and pepper. In a medium bowl, toss together minced onion, tomatoes, kiwis, half the cilantro, and a squeeze of lime juice. Season with salt and pepper. TIP: Have picky eaters? Leave out the onion and kiwis and save them for garnish.

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, poblano, and 1 TBSP Mexican spice (1 packet). Cook, tossing occasionally, until softened and lightly charred, 3-4 minutes.

Add pork, another large drizzle of oil, and remaining Mexican spice to pan, breaking up meat into pieces. Cook until pork is browned at edges and no longer pink, 4-5 minutes. Season with salt and pepper. TIP: If there’s excess grease in your pan, carefully pour it out.

Reduce heat under pan to medium-low. Stir in stock concentrates, 1/4 cup water, and 2 TBSP tomato paste (we sent more). Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.

Wrap tortillas in a damp paper towel and microwave on high until warmed through, about 30 seconds. Divide pork filling between tortillas. Spoon salsa over top. Dollop with crema. Sprinkle with remaining cilantro. Serve with remaining lime wedges.