• Before starting, wash and dry all produce. 
• Zest, then juice half the lime (whole lime for 4 servings).
• Cut any remaining lime into wedges.
• Core, then thinly slice jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

• In a large bowl, add mayo, half the lime zest, half the lime juice and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Stir to combine.
• Add coleslaw cabbage mix. Toss to combine

• Pat salmon dry with paper towels.
• Season with salt and pepper.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until golden and cooked through.**
• When salmon is done, break salmon up into large pieces, removing and discarding skin.
• Add Mexican Seasoning, half the garlic puree and half the jalapeños. (Like things spicy? Add all the jalapeño!) Cook for 1 min, stirring often, until fragrant.

• Meanwhile, to a small bowl, add sour cream, remaining lime zest, remaining lime juice and 1 tsp garlic puree. Season with salt and pepper, then stir to combine.
• Wrap tortillas in paper towels. Microwave for 1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)

• Arrange tortillas on a clean surface.
• Top tortillas with salmon and jalapeños and some coleslaw.
• Dollop garlic-lime crema and guacamole over top.
• Squeeze over a lime wedge, if you like.
• Serve remaining coleslaw on the side.

If you've opted to get salmon, pat dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until golden and cooked through.** When salmon is done, break salmon up into large pieces, removing and discarding skin. Follow the rest of the recipe as written.