Remove husks from tomatillos, rinse again, and cut into 1/2" dice.

Halve lime and juice.

Coarsely chop cilantro (no need to stem).

Halve and peel onion. Slice halves into thin strips.

In a mixing bowl, combine slaw mix, 2 tsp. lime juice (reserve remaining for salsa), sour cream, and a pinch of salt. Set aside.

Pat trout dry and season flesh side with 1/4 tsp. salt.

Place onions and tomatillos on prepared baking sheet. Toss with 1 Tbsp. olive oil and 1/4 tsp. salt. Spread into a single layer.

Roast in hot oven until vegetables are tender and slightly browned, 10-12 minutes.

Carefully remove from oven and let cool, 5 minutes.

After 5 minutes, or once cool enough to handle, add vegetables, half the cilantro (reserve remaining for garnish), 1/4 tsp. salt, 2 tsp. remaining lime juice, and 2 Tbsp. water to a blender. Puree until smooth.

If you prefer to not use a blender, you can simply mash with a fork (some larger chunks may remain).

While vegetables roast, continue recipe.

In another mixing bowl, combine tempura mix and 3 Tbsp. water. Stir until a thin batter forms, like a pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until desired consistency is reached.

Place panko on a plate and spread into a single layer.

Place trout in bowl with batter, flesh side down, then transfer to plate with panko, batter side down, pressing gently to adhere to one side.

Line another plate with a paper towel.

Place a large non-stick pan over medium-high heat and add 4 tsp. olive oil.

Lay trout away from you in hot oil, panko side down first. Cook until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner. Transfer trout to towel-lined plate and evenly top with a pinch of salt. Let cool, at least 5 minutes.

After 5 minutes, or once cool enough to handle, transfer trout to clean, flat work surface. Remove skin and flake into bite-sized pieces.

While trout cooks, continue recipe.

Place a medium non-stick pan over medium heat.

Working in batches, add tortillas to hot, dry pan. Heat undisturbed, 30-45 seconds per side.

Remove from burner.

Plate dish as pictured on front of card, filling tortillas with trout, salsa, and slaw mixture. Garnish with cheese and remaining cilantro. Bon appétit!