Cheesy Breakfast Tacos

In a small bowl, combine tomato, minced onion, cilantro, and lime juice to taste. Season with salt and pepper. In a separate small bowl, combine paprika and sour cream. 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 softened and charred, 6-8 minutes. Stir in Southwest Spice and a splash or two of water until veggies are coated. Season with salt and pepper. Cook until water has evaporated, 1-2 minutes. Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.

Meanwhile, place tortillas on a baking sheet in a single layer; sprinkle with Mexican cheese. Bake on middle rack until cheese melts, 1-2 minutes. TIP: Don’t let these bake too long. They should be soft, not crisp.

Crack eggs* into a large bowl; whisk until combined. Season generously with salt and pepper. Melt 2 TBSP butter in pan used for veggies over medium heat. Add eggs; cook, gently stirring in a figure-eight pattern, until curds form and eggs are cooked to preference. Remove from heat.