• Wash and dry produce. • Halve, peel, and thinly slice half the onion; finely chop remaining. Zest and quarter lime. Peel and mince or grate garlic. Trim and discard root end from lettuce; halve lengthwise, then chop crosswise into 1-inch ribbons. Dice tomato into 1⁄2-inch pieces. Gently crush tortilla chips in their bag into small pieces.

• In a small microwave-safe bowl, combine sliced onion, juice from two lime wedges, 1⁄2 tsp sugar, 1 TBSP water, and a pinch of salt (for 4 servings, use juice from four lime wedges, 1 tsp sugar, 2 TBSP water, and 2 pinches of salt). Microwave until onion is softened, 30 seconds. Set aside to pickle; stirring occasionally.

• In a large bowl, combine guacamole, half the lime zest, juice from one lime wedge (two wedges for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of garlic. Add water 1 tsp at a time until mixture reaches a thick drizzling consistency. Season with salt and pepper.

• In a second small bowl, combine sour cream and remaining lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chopped onion; cook, stirring, until slightly softened, 2-3 minutes. • Add beef*, Southwest Spice Blend, remaining garlic, 3⁄4 tsp salt (11⁄2 tsp for 4 servings), and pepper. Cook, breaking meat up into pieces, until almost cooked through, 3-5 minutes. • Add hot sauce and 1⁄4 cup water (1/3 cup for 4). Reduce heat to medium low and simmer until liquid has absorbed and beef is cooked through, 1-2 minutes. Season with salt and pepper to taste. Open package of chicken* and drain off any excess liquid. Swap in chicken for beef. (No need to break up into pieces!)

• Add lettuce to bowl with dressing. Toss until thoroughly coated. • Divide salad between bowls. Top with beef (draining excess grease if necessary), tomato, pickled onion (draining first), and tortilla chips. Drizzle crema over top and serve. Chicken is fully cooked when internal temperature reaches 165°.