• Wash and dry produce. • Quarter lime. Finely dice tomato. Peel and finely dice kiwi. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Roughly chop cilantro. Core, deseed, and finely chop poblano.

• In a small bowl, combine sour cream and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • In a medium bowl, toss together tomato, kiwi, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, poblano, and half the Southwest Spice (you’ll use the rest in the next step). Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes.

• Add pork*, a large drizzle of oil, and remaining Southwest Spice to pan with veggies. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Season with salt and pepper. • Reduce heat under pan to medium low. TIP: If there’s excess grease in your pan, carefully pour it out. Pat chicken dry with paper towels. Swap in chicken for pork; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

• Stir in stock concentrate, tomato paste, and 1/4 cup water (1⁄3 cup for 4 servings). Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork filling, salsa, and crema. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.