• Wash and dry produce. • Peel and mince or grate garlic; reserve a pinch in a small bowl (you’ll use it in Step 5). Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat; mince a few rounds until you have 1 tsp (2 tsp for 4 servings). Zest and quarter lime. Dice tomato into 1/2-inch pieces.

• Heat a drizzle of oil in a small pot over medium heat. Add scallion whites, remaining garlic, and 1/2 tsp Fajita Spice Blend (1 tsp for 4 servings). Cook, stirring, until softened and fragrant, 2-3 minutes. • Add bulgur, stock concentrate, 1 cup water (2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water is absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to serve.

• In a second small microwave-safe bowl, combine sliced jalapeño, juice from half the lime (whole lime for 4 servings), 1/4 tsp sugar (1/2 tsp for 4), and a pinch of salt. • Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle, stirring occasionally.

• Pat pork dry with paper towels. Season all over with remaining Fajita Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Transfer to a cutting board to rest. Swap in chicken or steak for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side.

• To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice (two squeezes for 4 servings), a big pinch of lime zest, and a pinch of minced jalapeño to taste. TIP: If you like some zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Fluff bulgur with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper. • Thinly slice pork crosswise. • Divide bulgur between shallow bowls; top with pork. Drizzle everything with crema; garnish with remaining scallion greens and as much pickled jalapeño (draining first) as you like. Serve. Thinly slice chicken or steak against the grain. Chicken is fully cooked when internal temperature reaches 165°.