Pat pineapple dry and coarsely chop. Place on a plate or bowl and set aside.

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

Pat tilapia dry and, on a separate cutting board, cut into 2" pieces. Season all over with half the seasoned salt (reserve remaining for cooked tilapia).

Place a medium non-stick pan over high heat and add 1 tsp. olive oil. Add jalapeño to hot pan and stir occasionally until softened, 1-2 minutes.

Transfer jalapeño to a plate and set aside.

Wipe pan clean and reserve.

Return pan used to cook jalapeño to medium heat and add canola oil. Let heat, 5 minutes.

While oil heats, stir tempura mix, 1/4 cup water, and a pinch of salt and pepper in a mixing bowl until batter forms, like the consistency of a thin pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until desired consistency is reached.

Add tilapia to batter and combine gently until fully coated.

Line a plate with a paper towel. Test oil temperature by adding a pinch of tempura batter to it. It should sizzle gently. If it browns immediately, let oil cool. If it doesn't brown, increase heat.

Working in batches if necessary, add tilapia to hot oil and fry until fish is golden all over and reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side, flipping fish gently.

Gently transfer to towel-lined plate. Season with remaining seasoned salt (to taste).

In another mixing bowl, combine slaw mix, sour cream, 1 Tbsp. lime juice, jalapeño (to taste), pineapple and any accumulated juices, 1/4 tsp. salt, and a pinch of pepper.

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

Plate dish as pictured on front of card, filling tortillas with fried fish and garnishing with slaw and toasted coconut. Squeeze lime wedges over to taste. Bon appétit!