Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil or coat with nonstick spray. Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. • Stir in turkey* and Southwest Spice; cook, breaking up meat into pieces, until browned and onion is softened, 4-6 minutes. • Stir in Tex-Mex paste and ⅓ cup water (½ cup for 4 servings). Simmer until mixture is thickened and turkey is cooked through, 2-4 minutes more. Turn off heat.

Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub all over to completely coat. • Place tortillas on a clean work surface. Once turkey filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled sides, to create flautas. Place seam sides down on prepared sheet. TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.

While flautas 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 sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt. • Divide flautas between plates. Top with pico de gallo and lime crema. Serve.