• Preheat a well-oiled grill to medium-high heat. Wash and dry produce. • Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice onion. Halve lime crosswise. Thinly slice one half into rounds; quarter the other half. (For 4 servings, thinly slice one lime; quarter the other.) • OVEN ALTERNATIVE: Adjust rack to top position (top and middle positions for 4) and preheat oven to 425 degrees.

• In a small bowl, combine Tex-Mex paste and 1 TBSP sugar (2 TBSP for 4 servings) until sugar has dissolved. • Pat tilapia* dry with paper towels; season generously all over with salt and pepper. Evenly coat both sides with Tex-Mex rub.

• Cut two 18-inch-long pieces of foil (four pieces for 4 servings); arrange on a work surface with a long side facing you. • Dividing evenly, arrange green pepper and onion lengthwise in the center of foil pieces. Top each with a large drizzle of oil and season with salt and pepper; toss to coat. • Lay seasoned tilapia on top of veggies. Arrange lime rounds on top of fish. • Fold foil over fish and veggies, then cinch into packets. TIP: Tightly sealing the packets will ensure that the fish steams properly.

• Place grill packets, cinched sides up, on grill. • Close lid and grill until veggies are tender and fish is cooked through, 8-10 minutes. Transfer to a plate. TIP: When checking for doneness, carefully open the packets with tongs—there will be steam! • OVEN ALTERNATIVE: Place packets, cinched sides up, on a baking sheet (two baking sheets for 4 servings). Roast on top rack (top and middle racks for 4), 18-20 minutes.

• While packets cook, in a medium bowl, combine cabbage, mayonnaise, juice from two lime wedges (four wedges for 4 servings), salt, and pepper. Toss to evenly coat.

• Wrap tortillas in foil. Grill until warm and pliable, 30-60 seconds per side. • OVEN ALTERNATIVE: Wrap tortillas in damp paper towels and microwave for 30 seconds.

• Carefully open grill packets. Discard lime rounds. Using a fork, break up tilapia into bite-size pieces (it’s OK if the fish and veggies mix together!). • Divide tortillas between plates. Fill with tilapia and fajita veggies; top with slaw. Drizzle with red pepper crema and serve with a squeeze of lime. ***Tilapia is fully cooked when internal temperature reaches 145°.***