1
Wash and dry produce.
Halve mandarin. Zest and quarter lime. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper crosswise into strips. Roughly chop cilantro.
In a small bowl, combine Tex-Mex paste, lime zest, juice from whole mandarin, juice from one lime wedge, half the Southwest Spice Blend (you’ll use the rest in the next step), half the chili powder, and 2 TBSP water. (For 4 servings, add juice from both mandarins and two lime wedges, all the chili powder, and 1⁄4 cup water.)