Halve lime and juice. Drain 2 oz. pineapple chunks in a colander/strainer and chop into bite-sized pieces. Stem 1 jalapeño pepper, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. In a mixing bowl, combine jalapeños (to taste), pineapples, 3 oz. shredded red cabbage, half the lime juice (reserve remaining for sauce), a pinch of salt, and 2 tsp. olive oil. Set aside.

Place a medium non-stick pan over medium heat and add 6 fl. oz. canola oil. Heat oil, 5 minutes. While oil heats, pat 12 oz. mahi-mahi fillets dry and halve any larger pieces to match smaller pieces. Season both sides with a pinch of salt and 2 tsp. chile and cumin rub. In another mixing bowl, combine ⅓ cup tempura mix and ¼ cup water. Stir until a thin batter forms, like pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until the consistency is reached. Transfer mahi-mahi to batter and flip until coated.

Line a plate with a paper towel. Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches if necessary, add mahi-mahi to hot oil. Cook until mahi-mahi is golden-brown and reaches a minimum internal temperature of 145°F, about 3-4 minutes per side. Remove from burner. Transfer to towel-lined plate and season with a pinch of salt. While mahi-mahi cooks, continue recipe.

Wrap 6 small flour tortillas in a damp paper towel. If tortillas come folded, keep folded. Microwave until heated through, 30-60 seconds. Carefully remove from microwave. In another mixing bowl, add 2 oz. chimichurri (to taste), remaining lime juice (to taste), and 1 oz. light sour cream. Plate dish as pictured on front of card, filling tortillas with slaw (to taste), mahi-mahi, and sauce (to taste). Bon appétit!