Stem poblano peppers, seed, and cut into ½" dice. Wash hands and cutting board after prepping. (Time: 1:11) Pat tilapia dry, and season both sides with ¼ tsp salt, a pinch of pepper, and half the Chile and Cumin Rub (reserve remaining for a later step). Cut into 2-inch pieces Combine the sour cream and cholula sauce to taste

In a nonstick pan over medium high heat add 1 tsp. olive oil. Add poblano peppers and stir occasionally until tender and lightly browned,3-4 minutes. Add corn, a pinch of salt and a pinch of pepper. Toss. Transfer mixture to a bowl and stir in cheese. Wipe the pan clean. While the vegetables cook, toast tortillas.

Poke tortillas with a fork all over, 10 times for each tortilla. Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas. Toast in hot oven until browned and crispy, 5-7 minutes.

Add canola oil to the clean pan. While canola oil heats, add tempura, ¼ cup water, and a pinch of salt and pepper to a mixing bowl and stir until a thin batter forms. Add additional cold water, 1 Tbsp. at a time, until the consistency is like a thin pancake batter. 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.

Add tilapia to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Transfer to a plate and sprinkle remaining Chile and Cumin Rub on top.

Plate dish as pictured on front of card. Bon appétit!