• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Drain corn.

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium- high heat. Add chicken to hot pan in a single layer; cook, stirring occasionally, until lightly browned and cooked through, 4-6 minutes. • Add another drizzle of olive oil to pan. Stir in scallion whites, tomato paste, and 3⁄4 tsp Fajita Spice (11⁄2 tsp for 4 servings). Cook, stirring, 1 minute. • Stir in stock concentrate, 1⁄4 cup water (1⁄2 cup for 4), and a squeeze of lime juice. Cook, stirring, until chicken is coated in sauce, 2-3 minutes.

• While chicken cooks, in a medium bowl, combine corn, lime zest, mayonnaise, 1⁄4 tsp Fajita Spice (1⁄2 tsp for 4 servings), 1⁄4 tsp sugar (1⁄2 tsp for 4), a squeeze of lime juice, and as much hot sauce as you like. Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates. Fill with chicken filling and as much corn salad as you like. Garnish with scallion greens. Serve with any remaining corn salad and lime wedges on the side.