• Wash and dry produce. • Drain mango. Finely dice tomato. Halve and peel onion; thinly slice one half. Mince a few slices until you have 1 TBSP. (For 4 servings, thinly slice whole onion; mince a few slices until you have 2 TBSP.) Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.

• In a small bowl, combine mango, tomato, minced onion, lime zest, and juice from half the lime. Season with salt.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, and a pinch of salt. Cook, stirring occasionally, until tender and lightly charred, 5-7 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add beef*, Blackening Spice, and a big pinch of salt. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in stock concentrate and 2 TBSP water (3 TBSP for 4 servings); bring to a simmer. • Return veggies to pan; stir until thoroughly combined. (TIP: Add a splash or two of water, if necessary, until mixture is saucy.) Taste and season with salt and pepper. Open package of chicken and drain off any excess liquid. Swap in chicken (no need to break up into pieces!) or turkey for beef.

• Meanwhile, wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates and fill with beef and veggie filling. Top with mango salsa and smoky red pepper crema. Serve with any remaining lime wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.