Wash and dry all produce. Preheat broiler to high. Drain pineapple, then place in a medium bowl. Chop half the cilantro (save the rest for garnish). Halve lime; cut one half into wedges. Halve and peel shallot, then mince until you have 1 TBSP. Mince garlic until you have 1/2 tsp (you will have some left over).

Add minced shallot, half the chopped cilantro, and a squeeze of lime to bowl with pineapple. Toss to combine. Season with salt and pepper.

Pat tilapia dry with a paper towel and place on a lightly oiled baking sheet. Sprinkle with a drizzle of olive oil. Season all over with salt, pepper, and Southwest spice. Rub seasonings into tilapia to moisten. Place under broiler and broil until opaque and lightly charred, about 8 minutes.

Meanwhile, stir sour cream, mayonnaise, 11/2 tsp water, a squeeze of lime, and a pinch of garlic in a small bowl. Season with salt and pepper. TIP: Add more or less garlic to taste, or leave it out if you’re not a fan of its flavor.

In another medium bowl, toss cabbage, remaining chopped cilantro, 1/2 tsp sugar, a squeeze of lime, and 1 TBSP crema. Season with salt, pepper, and more lime to taste. Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

Break up tilapia into bite-sized pieces. Fill each tortilla with tilapia, slaw, and salsa. Drizzle with remaining crema. Tear leaves from reserved cilantro and scatter over. Serve with lime wedges on the side.