• 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. 
• To a medium bow, add tilapia, Mexican Seasoning, half the garlic and 1 tbsp (2 tbsp) oil. 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!)
• To 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.
• To another 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 for 2-3 min per side, flipping tilapia once, until cooked through.**
• 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 and save the skewers for another creation. Pat tilapia dry with paper towels. To a medium bowl, add tilapia, Mexican Seasoning, half the garlic and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. 

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

Top tortillas with coleslaw and tilapia flakes.