• Wash and dry all produce. • Halve, peel, and thinly slice shallot. Zest and halve lime. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat.

• In a small bowl, combine shallot, juice from whole lime, 1/4 tsp sugar (1/2 tsp for 4 servings), a pinch of salt, and as much jalapeño as you like. Set aside to pickle, stirring occasionally, until ready to serve.

• In a second small bowl, combine sour cream, 1/4 tsp chili powder (you’ll use more later), salt, pepper, and lime zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Drain corn, then pat very dry with paper towels. TIP: The drier your corn, the less likely it is to pop in the pan. • Heat a large, dry pan (preferably nonstick; if not, add a drizzle of oil) over medium-high heat. Add corn and cook, without stirring, until browned on bottom, 3-4 minutes. (TIP: If corn begins to pop, cover pan.) Continue to cook, stirring, until charred all over, 3-4 minutes more. • Turn off heat; transfer to a medium bowl.

• Heat 1 TBSP butter and a drizzle of oil in same pan over medium-high heat. Add pork* and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned, 4-6 minutes. • Stir in Southwest Spice and 1/4 tsp chili powder (1/2 tsp for 4 servings). (You’ll use the remaining chili powder in the next step.) Cook until fragrant, 1 minute. • Stir in stock concentrate and 1/4 cup water. Cook until liquid has mostly reduced and pork is cooked through, 2-3 minutes. Turn off heat.

• Reserving veggies, pour pickling liquid to taste into bowl with corn. Stir in a drizzle of olive oil, remaining chili powder, and a big pinch of 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 and corn. Top with crema and as many pickled veggies as you like. Serve.