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 for 5 minutes. While oil heats, pat 12 oz. mahi-mahi fillets dry and halve any larger pieces to match smaller ones. Season both sides with a pinch of salt and 2 tsp. chile and cumin rub. In another mixing bowl, combine 1/4 cup tempura mix and 1/4 cup water. Stir until a thin batter forms, like pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until desired consistency. 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, for 3-4 minutes per side. Remove from burner. Transfer to towel-lined plate and season with a pinch of salt.

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, filling tortillas with slaw (to taste), mahi-mahi, and sauce (to taste). Bon appétit!