• Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Quarter lemon.

• Pat chicken* dry with paper towels; chop into bite-size pieces if necessary. Season all over with Turkish Spice Blend, half the garlic powder, salt, and pepper. (You’ll use the rest of the garlic powder in the next step.) • Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, onion, and a large pinch of salt; cook, stirring, until softened and lightly browned, 3-4 minutes. • Add another drizzle of oil to pan. Add chicken and cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes more. Taste and season with salt and pepper if desired.

• Meanwhile, in a small bowl, combine sour cream, remaining garlic powder, juice from one lemon wedge (two wedges for 4 servings), a pinch of salt, and as much hot sauce as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside. • In a medium bowl, toss half the carrots (all for 4) with 1/4 tsp sugar (1/2 tsp for 4), a drizzle of olive oil, and juice from one lemon wedge (two wedges for 4). Season with salt and pepper to taste.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with chicken mixture and carrot slaw. Drizzle with sauce and sprinkle with raisins. Serve tacos with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.