Citrus Beef Tacos

• In a small, microwave-safe bowl, combine 1⁄4 of the onion, juice from half the lime, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside. • In a separate small bowl, combine sour cream with 1⁄4 tsp Southwest Spice Blend (1⁄2 tsp for 4). (You’ll use the remaining Southwest Spice Blend later.) Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and remaining onion; cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a medium bowl. Wipe out pan.

• Heat a drizzle of oil in pan used for veggies over medium-high heat. Add pork* and remaining Southwest Spice Blend. Cook, breaking up meat into pieces, until browned, 3-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in Tex-Mex paste, juice from orange, and a squeeze of lime juice. Bring to a simmer and cook until pork is cooked through and sauce has thickened, 2-3 minutes more. Taste and season with salt and pepper.

Swap in turkey* or beef* for pork.

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