• Wash and dry all produce. • Halve and peel onion; very thinly slice one half and finely chop remaining. Core, deseed, and dice poblano into 1/2-inch pieces. Roughly chop cilantro. Dice tomato. Halve lime; cut one half into wedges.

• In a medium bowl, combine sliced onion, vinegar, 2 tsp sugar, 1/2 tsp salt, and 1 TBSP water. Stir until sugar and salt are mostly dissolved. • Set aside, stirring occasionally, until ready to serve.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add half the plant-based protein* (all for 4 servings) and season with salt and pepper. Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, 3-4 minutes. • Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes more. • Transfer to a plate and set aside.

• Heat another drizzle of oil in same pan over medium-high heat. Add poblano and chopped onion; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. • Return cooked plant-based protein to pan; add Fajita Spice, stock concentrate, and half the tomato paste (all for 4 servings). Cook until fragrant, 1 minute. • Stir in 1/4 cup water (1⁄3 cup for 4), bring to a simmer, and cook until reduced and saucy, 2-3 minutes. TIP: If mixture gets too dry, add more splashes of water as needed.

• While filling cooks, in a small bowl, combine sour cream, a squeeze of juice from lime half to taste, and a pinch of chipotle powder (add more to taste if you like things spicy). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with plant-based protein filling, tomato, Monterey Jack, cilantro, pickled onion (draining first), and crema. (TIP: Alternatively, you can put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with lime wedges on the side.