Chipotle Fish Tacos

Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges. Cut pineapple into 1/4-inch pieces. Roughly chop cilantro. Add remaining chipotle sauce, 1 tbsp mayo and 1/2 tbsp water (dbl both for 4 ppl) to another small bowl. Season with salt, to taste, then stir to combine.

Add pineapple, half the onions, half the cilantro and half the lime juice to a medium bowl. Season with salt and pepper, to taste, then toss to combine.

Add coleslaw cabbage mix, lime zest, remaining onions, remaining cilantro, remaining garlic puree, remaining lime juice and remaining mayo to a large bowl. Season with salt, pepper and a pinch of sugar, to taste, then toss to combine.

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)