Southwestern Beef Tacos

In a small bowl, combine sour cream, lime zest and a squeeze of lime juice (to taste). Stir in water, 1 tsp at a time, until mixture has a drizzling consistency. Season with salt and pepper.

In another small bowl, toss sliced jalapeño with juice from 1 lime wedge, a pinch of salt, and sugar (to taste; we used ¼ tsp).

Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, stirring, until slightly softened, 2-3 minutes. Add sliced onion and cook, stirring often, until lightly browned and tender, 6-7 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside.

Heat a drizzle of oil in same pan over medium-high heat. Add chopped onion and cook, stirring, until softened, 2-3 minutes. Stir in chopped jalapeño (to taste) and Southwest Spice. Cook until fragrant, about 30 seconds. Add beef and cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Season with plenty of salt and pepper.