Halve, peel, and thinly slice onion. Mince a few slices until you have 1 TBSP minced onion. Core and seed poblano, then very thinly slice. Peel kiwis, then cut into small cubes. Halve, pit, and peel avocado, then cut into small cubes. Finely chop cilantro. Halve lime. Finely chop chili, removing ribs and seeds if you prefer less heat.

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and poblano. Cook, tossing frequently, until softened and lightly charred, about 8 minutes. (TIP: If you’re having trouble getting everything to cook, add a splash of water.) Season with salt and pepper. Remove from pan and set aside.

Meanwhile, combine kiwis, avocado, half the cilantro, minced onion, and a squeeze of lime in a medium bowl. Season with salt and pepper.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef and Southwest spice blend and toss to combine. Cook, tossing, until browned, 3-4 minutes. Season with salt and pepper.

While steak cooks, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven at 425 degrees for 5 minutes.

Fill tortillas with veggies, beef, and salsa. Dollop with sour cream, then sprinkle with remaining cilantro and as much chili as you like.