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PdfWash and dry produce. Finely dice tomato. Peel and finely chop onion. Quarter lime. Peel and finely chop garlic. Halve, core, and thinly slice poblano into strips.
In a small bowl, combine tomato, 2 TBSP onion (4 TBSP for 4 servings), and a big squeeze of lime juice. Taste and season with salt and pepper.
In a second small bowl, combine sour cream, a pinch of garlic, and a squeeze of lime juice. Taste and season with salt, pepper, and more lime juice if you like a tangy punch.
Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano; cook, stirring, until softened and lightly charred, 5-6 minutes. Stir in remaining onion and remaining garlic; cook, stirring, until softened, 3-4 minutes. Add pork and season with Southwest Spice, salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Turn off heat.
While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Divide tortillas between plates and fill with pork filling, pico de gallo, and garlicky sour cream. Serve with any remaining lime wedges on the side.