• Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce. 
• 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.
• Drain pineapple. 
• Core, then finely chop jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
• In a small bowl, add lime zest, sour cream, 1 tsp (2 tsp) water, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine.
• Wrap tortillas in foil. (make 2 packets with 6 tortillas in each for 4 servings.) 

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

• Bring tortilla packet, tilapia and a clean plate to the grill.
• Add tortilla packet to one side of the grill. 
• Grill for 2-3 min, flipping once, until warmed through.
• 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.**
• Transfer tilapia to clean plate. Using fork, break tilapia into large flakes.

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

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

Add tilapia to the other side of the grill., next to tortillas. Grill, flipping tilapia once, until cooked through, 2-3 min per side.** Transfer tilapia to clean plate. Using fork, break tilapia into large flakes.

Garnir les tortillas de salade de chou et de flocons de tilapia.