Wash and dry produce.

Thinly slice scallions, separating whites from greens. Dice tomato into ¼-inch pieces. Quarter lime.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites and tomato; cook, stirring occasionally, until softened, 2-3 minutes. (You'll add more to the pan later.)

While veggies cook, in a medium microwave-safe bowl, combine cabbage, 1 TBSP water, ¾ tsp sugar, ½ tsp salt, and juice from half the lime (2 TBSP water, 1¼ tsp sugar, and 1 tsp salt for 4 servings). Cover with plastic wrap and microwave for 45 seconds.

Taste and season with salt and pepper if desired. Set aside to pickle, tossing occasionally, until ready to serve.

Add beef* to pan with veggies; season with Fajita Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3-4 minutes (carefully pour out any excess grease).

Add stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook, stirring occasionally, until thickened and saucy, 1-3 minutes more.

In a second medium microwave-safe bowl, combine queso blanco and 2 TBSP water (4 TBSP for 4 servings). Cover with plastic wrap and microwave until warmed through, 30-45 seconds. TIP: Stir queso blanco halfway through for even heating!

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates; fill with pickled cabbage (draining first), saucy beef, and queso blanco. Garnish with scallion greens and serve with remaining lime wedges on the side.