Seared Steak & Shrimp Burritos

• Rinse shrimp under cold water, then pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp; season with remaining Mexican Spice Blend, salt, and pepper. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. • Squeeze juice from one lime wedge (two wedges for 4 servings) over shrimp; stir to coat. Transfer to a second medium bowl. Wash out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, stirring occasionally, 3-5 minutes. Turn off heat; transfer to a plate. Wash out pan.

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30-60 seconds. • Gently massage rice in package to separate grains. Partially open package to vent. Microwave for 90 seconds. (Microwave times may vary. Be careful when handling and opening the pouch.)

• Lay tortillas flat on a clean work surface. Spread as much queso as you like on the bottom third of each tortilla. Top with about 1⁄3 cup each of rice, shrimp, and steak (you’ll have filling left over—save for serving). Top with as much salsa as you like. • Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos. • Heat a drizzle of oil in pan used for steak over medium heat. Add burritos, seam sides down, and cook until golden brown and crispy, 2-3 minutes. • Carefully flip and sear on opposite side until golden brown, 2-3 minutes. TIP: Lower heat if tortillas begin to brown too quickly.