Baja Fish Street Tacos

1. In a small bowl, combine the cabbage, carrots, and chili lime dressing (#1). Add salt and pepper as desired.
2. Remove the tilapia filets from the bag and pat dry. Season all sides of the fish with the Prefare Mexican spice. Place a sauté pan over medium-high heat for 2-3 minutes, then add 2-3 teaspoons of oil. Gently place the fish pieces in the pan. Cook for 3-4 minutes, then flip over and cook for 3-4 minutes more until the fish is thoroughly cooked. (Cooking times will vary based on the thickness of the fish.) It is recommended to cook fish to an internal temperature of 145 F. Remove from heat when done.
3. While the fish is cooking, place the second sauté pan on medium heat. Spread 1-2 teaspoons of oil in the pan. Place 2-3 tortillas in the pan (based on how many fit) and warm until softened. Flip halfway through the cooking process to warm each side. Wrap the hot tortillas in a clean towel (or aluminum foil) and set aside until plating. Once the tortillas are done, clean the pan and return it to medium heat. Add in the marinated pineapple. Cook for 2-3 minutes to warm through.
4. Place the cooked fish on the cutting board and rough chop into 1/2-inch pieces. Turn off all heating elements.
5. Spread the Chipotle Cream (#2) evenly onto 6 tortillas, and distribute fish, pineapple, and coleslaw on each. Fold in half and enjoy!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.