Mix lime juice, shallot pickle and cilantro, leaving leaves whole. Pat tilapia fillets dry and, on a separate cutting board, cut into 2″ pieces. Season with ¼ tsp. salt and ¼ tsp. pepper.

Combine cabbage mix, mayonnaise, pepper sauce (to taste), and a pinch of salt. Refrigerate both until plating.

Combine tempura mix and 2 Tbsp. very cold water in another mixing bowl. Add additional cold water, 1 Tbsp. at a time, until the consistency is extremely thin, like heavy cream. The thinner the batter, the better: A thin batter will ensure fish pieces will be crisp, not greasy.

Place a large non-stick pan over medium-high and add canola oil. Heat oil, 3-5 minutes. While oil heats, wrap microwaved tortillas in a damp paper towel and microwave, 30-60 seconds. Wrap tortillas in foil to keep warm. Test oil temperature by adding a drop of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool.

Line a plate with a paper towel. Dip tilapia pieces in batter to cover evenly. Working in batches, carefully add tilapia pieces to hot oil and cook until golden brown and pieces reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. Transfer to towel-lined plate. Season finished pieces with a pinch of salt. Plate dish as pictured on front of card, placing tilapia in tortillas, and topping with cabbage and pickled shallot. Garnish with cilantro and squeeze lime wedges over to taste.