Servings: 6 tacos

1 Red Onion 1 Red Onion
1 Poblano Pepper 1 Poblano Pepper
2 Ripe Kiwi's (SunGold Kiwis) 2 Ripe Kiwi's (SunGold Kiwis)
1 Avocado 1 Avocado
1 bunch cilantro 1 bunch cilantro
1 lime 1 lime
1 Red Chili 1 Red Chili
10 oz Stir-Fry Beef 10 oz Stir-Fry Beef
1 TBSP Mexican Stir-Fry seasoning 1 TBSP Mexican Stir-Fry seasoning
6 Flour Tortillas 6 Flour Tortillas
4 TBSP Sour Cream 4 TBSP Sour Cream
Olive oil Olive oil

Prep
Wash and dry all produce. Halve,peel, and thinly slice onion. Mince a few slices until you have 1TBSP minced onion. Core and seed poblano, then very thinly slice. Halve, pit, and peel avocado, then cut into small cubes. Finely chop cilantro. Halve lime, finely chop chili removing ribs and seeds for less heat.
Cook Veggies
Heat a drizzel of oil in a large pain over medium high heat. Add sliced onion and poblano. Cook, tossing frequently, h fil softened and lightly charred, 8 to 10 minutes. Season with salt and pepper. Remove from pan and set aside.
Make Salsa
Meanwhile, combine kiwis, avocado, half the cilantro, minced onion, and squeeze one half of lime in medium bowl. Season with salt and pepper, add pepper to desired spicyness
Cook Beef
Heat drizzel of oil in pan used for veggies over medium high heat. Add beef and stir-fry seasoning and toss to combine. Cook tossing until browned, 3 to 4 minutes, season with salt and pepper.
Warm Tortillas
Wrap Tortillas in damp paper towel and microwave on high for 25 to 30 seconds. Alternatively, wrap in foil and warm in oven at 425 degrees for 5 minutes
Assemble and Serve
Fill Tortillas with veggies, beef, and salsa. Dollop with sour cream, then sprinkle with cilantro