Halve lime and juice.

Drain pineapples in a colander/strainer and chop into bite-sized pieces.

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

In a mixing bowl, combine jalapeños (to taste), pineapples, cabbage, half the lime juice (reserve remaining for sauce), a pinch of salt, and 2 tsp. olive oil. Set aside.

Place a medium non-stick pan over medium heat and add canola oil. Heat oil, 5 minutes.

While oil heats, pat mahi-mahi dry and halve any larger pieces to match smaller pieces. Season both sides with a pinch of salt and chile and cumin rub.

In another mixing bowl, combine tempura mix and 1/4 cup water. Stir until a thin batter forms, like a pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until the consistency is reached.

Transfer mahi-mahi to batter and flip until coated.

Line a plate with a paper towel.

Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches if necessary, add mahi-mahi to hot oil. Cook until mahi-mahi is golden-brown and reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.

Remove from burner. Transfer to towel-lined plate and season with a pinch of salt.

While mahi-mahi cooks, continue recipe.

Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.

Microwave until heated through, 30-60 seconds.

Carefully remove from microwave.

In another mixing bowl, add chimichurri (to taste), remaining lime juice (to taste), and sour cream.

Plate dish as pictured on front of card, filling tortillas with slaw (to taste), mahi-mahi, and sauce (to taste). Bon appétit!