• Peel, then mince or grate garlic.
• Pat tilapia dry with paper towels. 
• Add tilapia, Mexican Seasoning, half the garlic and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat. 

• Zest, then juice lime.
• Roughly chop chives
• Cut pineapple into 1/4-inch pieces.
• Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
• Add lime zest, sour cream, 1 tsp (2 tsp) water, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine.
• Wrap tortillas in foil. (NOTE: For 4 ppl, make 2 packets with 6 tortillas in each.)

• Combine mayo, 1/2 tbsp (1 tbsp) water, 1 tsp (2 tsp) lime juice and 1/2 (1 tsp) tsp sugar in a bowl.
• Add coleslaw cabbage mix, half the chives and remaining garlic. (NOTE: Reference garlic guide.) Season with salt and pepper, then toss to combine.
• Add 1/2 tsp (1 tsp) lime juice and a pinch of sugar to another bowl. Season with salt and pepper, then stir until sugar dissolves
• Stir in pineapple, remaining chives and 1 tbsp jalapeños. (NOTE: Reference heat guide.) 

• Add tortilla packet to one side of the grill.
• Grill, flipping once, until warmed through, 2-3 min per side.
• Remove tortilla packet from the grill and set aside still wrapped.

• Meanwhile, add tilapia to the other side of the grill. 
• Grill, flipping tilapia once, until cooked through, 2-3 min per side.**

• Divide tortillas between plates, then top with coleslaw and tilapia.
• Dollop with lime crema. Spoon pineapple-jalapeño salsa over top.

If you've opted to get tilapia, skip soaking the skewers. Save the skewers for another creation.