• Wash and dry produce. • Drain mango, reserving juice in a small bowl; roughly chop mango. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips.

• In a second small bowl, combine mango, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce to medium heat.

• Add pork* and Southwest Spice Blend to pan with veggies; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in mango juice and Tex-Mex paste; cook until thickened and saucy, 1-2 minutes more. Taste and season with salt and pepper. • Remove pan from heat and stir in remaining cilantro. Open package of chicken* and drain off any excess liquid. Swap in chicken or beef* for pork. (No need to break up chicken into pieces!)

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

• Divide tortillas between plates and fill with pork filling. Top with mango salsa and dollop with sour cream. Serve with any remaining lime wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.