Preheat the oven to 350 degrees. Halve, peel, and thinly slice the onion. Take several sliced onions, and finely dice 2 Tablespoons to use for the guacamole. Zest, then halve the lemon. Core, seed, and remove the white ribs from the bell pepper, then thinly slice. Finely chop the cilantro. Mince the Thai chili pepper.

Halve, peel, and pit the avocado, then scoop out the flesh with a spoon. In a small bowl, mash together the avocado, diced onion, lemon zest, a pinch of cilantro, and a squeeze of lemon juice. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and bell pepper to the pan and cook, tossing for 4-5 minutes, until soft and slightly blistered. Season with salt and pepper.

Meanwhile, thinly slice the pork against the grain into strips and season with salt and pepper. When the bell peppers and onions are done, then remove them from the pan and set them aside. Heat another drizzle of oil in the same pan over high heat. Sear the pork for 1-2 minutes per side, until browned but not fully cooked through. TIP: You may need to work in batches.

Season and finish the pork: Add the vegetables to the pan with the pork. Stir in the Southwest spice blend, a squeeze of lemon, and as much Thai chili pepper as you like (start with a little and go up from there!). Cook over low heat until the pork is cooked through.

Warm the tortillas: Wrap the tortillas in tin foil and place in the oven for 5 minutes to warm.

Assemble the Fiery Pork Fajitas: Everyone can assemble their own fajitas with the tortillas, pork, veggies, guacamole, and chopped cilantro. Enjoy!