Wash and dry produce. Zest and quarter lime. Peel and finely chop garlic. Thinly slice half the jalapeño (whole jalapeño for 4 servings) into rounds, removing ribs and seeds if you prefer less heat. Halve, peel, and thinly slice onion. Drain pineapple (psst—save the juice for adding to cocktails or smoothies).

In a small bowl, combine sour cream, a squeeze of lime juice, a pinch of garlic, 1 TBSP water (2 TBSP for 4 servings), salt, pepper, and as much lime zest as you’d like. In a separate small bowl, combine sliced jalapeño, ⅓ cup onion (⅔ cup for 4), ½ tsp sugar (1 tsp for 4), a squeeze of lime juice, and a pinch of salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add remaining onion and a pinch of salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add turkey, Southwest Spice, and another pinch of salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes. Stir in pineapple and remaining garlic. Cook until browned and fragrant, 1 minute more. Turn off heat.

While turkey cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates; fill with turkey mixture and as many pickled veggies (draining first) as you’d like. Drizzle with lime crema. Serve with remaining lime wedges on the side.