• Wash and dry all produce. • Quarter lime. Trim and slice scallions, separating whites from greens. • In a medium bowl, combine sour cream, 1/4 tsp sugar, a squeeze of lime juice, and a pinch of chipotle powder until smooth. Add coleslaw mix and scallion greens; toss to coat. Season with salt and pepper. • 4 SERVINGS: Use 1/2 tsp sugar. • TIP: Taste the slaw and add another pinch or two of chipotle powder if you like things spicy.

• Pat chicken* dry with paper towels; thinly slice crosswise. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken, scallion whites, Southwest Spice, and a pinch of salt. Cook, stirring occasionally, until chicken is warmed through and scallion whites are softened, 2-3 minutes. Turn off heat.

• Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates and fill with chicken mixture and slaw. Sprinkle with Mexican cheese and serve with remaining lime wedges on the side.