Halve lime. Juice one half; reserve remaining half.

Halve orange and juice one half. Peel and separate remaining half into sections.

Tear cilantro leaves.

Drain pineapple.

Halve fresno lengthwise. Remove stem and seeds then slice thinly.

Pat mahi-mahi dry. Season all over with a pinch of salt and fiesta seasoning.

In a mixing bowl, add pineapple, orange segments, lime juice, cilantro, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper, gently crushing fruit to combine. Set aside.

Want extra spice? Stir in half the fresno (to taste; reserve remaining for mahi-mahi sauce).

In another mixing bowl, combine guacamole (to taste), sour cream, and a pinch of salt. Set aside.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mahi-mahi to hot pan. Cook until mahi-mahi 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.

Add orange juice and 1 Tbsp. remaining fresno (to taste) and bring to a simmer.

Once simmering, add pesto (to taste) and gently flip until coated. Remove from burner.

Flake fish into 1-2" pieces and gently toss to coat in sauce.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Alternatively, heat tortillas directly over flame, 10-15 seconds per side, or place a medium non-stick pan over medium-high and heat tortillas, one at a time, in hot dry pan, 30-45 seconds per side.

Plate dish as pictured on front of card, filling tortillas with cabbage, mahi-mahi and sauce, salsa (to taste), and crema (to taste). Squeeze remaining lime half over to taste. Bon appétit!