• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Using your hands, gently crush tortilla chips in bag.

• In a medium microwave-safe bowl, whisk together one packet of sour cream and 1 tsp water (2 tsp for 4 servings). Add eggs*, scallion whites, half the Mexican Spice Blend (all for 4), and a pinch of salt and pepper; whisk until thoroughly combined. • Cover with plastic wrap; microwave, stirring halfway through, until eggs are puffed and cooked through, 1-2 minutes. TIP: Check eggs after 1 minute, then continue microwaving in 30-second intervals until done. • Stir in half the Mexican cheese blend (you’ll use the rest in the next step) until eggs are lightly scrambled and cheese is fully incorporated.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Evenly fill tortillas with remaining Mexican cheese blend; using a slotted spoon, fill with cheesy scrambled eggs. Top with crushed tortilla chips and pico de gallo (draining first).

• Divide tacos between plates. Sprinkle with scallion greens and dollop with remaining sour cream. Drizzle with as much hot sauce as you like. Serve. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.