• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1/4-inch pieces. Quarter lemon.

• Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites; cook, stirring occasionally, until lightly browned and fragrant, 1-2 minutes. • Add turkey*, Mexican Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes more. • In the last minute of cooking, stir in green salsa. Rinse shrimp under cold water; pat dry with paper towels. Swap in shrimp (no need to break up into pieces!) or beef for turkey.

• While turkey cooks, in a small bowl, combine tomato, scallion greens, a drizzle of olive oil, and a squeeze of lemon juice (big squeeze for 4 servings). Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. • Divide tortillas between plates and fill with spicy turkey. Top with pico de gallo and drizzle with crema. Serve tacos with any remaining lemon wedges on the side. Shrimp are fully cooked when internal temperature reaches 145°.