Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Halve, peel, and thinly slice half the onion; finely chop remaining half until you have 2 TBSP (for 4 servings, thinly slice whole onion; finely chop a few slices until you have 3 TBSP). Dice tomato. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips.

In a small bowl, combine chopped onion, tomato, cilantro, juice from half the lime, and a pinch of salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*; season with Southwest Spice Blend, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of oil in pan used for turkey over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with chili powder, salt, and pepper.

Stir in cooked turkey, stock concentrate, and ¼ cup water. Cook until mixture is thickened and saucy, 1-2 minutes. TIP: If mixture seems dry, add another splash of water.

Meanwhile, drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (for 4, divide between 2 baking sheets). Gently prick each tortilla in a few places with a fork.

Toast on top rack, carefully flipping tortillas halfway through, until lightly golden, 4-5 minutes per side. (For 4, toast on top and middle racks, flipping tortillas and swapping rack positions halfway through toasting.) TIP: Watch carefully to avoid burning.

Divide tortillas between plates; evenly sprinkle with Mexican cheese blend. Top with turkey and veggies, pico de gallo, and smoky red pepper crema. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side.