Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or coat with nonstick cooking spray). Wash and dry produce.

Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes.

Add pork*; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4-6 minutes.

Stir in Southwest Spice Blend, Tex-Mex paste, and ⅓ cup water (½ cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat.

Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat on both sides.

Place tortillas on a clean work surface. Once pork filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese blend. Roll up tortillas, starting with filled sides, to create taquitos. Place, seam sides down, on prepared sheet. TIP: Make sure the taquitos are snug on the sheet—this will prevent them from unrolling.

Bake on middle rack until golden brown and crispy, 8-12 minutes.

While taquitos bake, finely dice tomato. Zest and quarter lime.

In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt.

In a separate small bowl, combine guacamole, sour cream, remaining lime zest, and a squeeze of lime juice. Season with salt and pepper.

Divide taquitos between plates. Top with creamy guacamole, pico de gallo, and hot sauce. Serve.