Make the Citrus-Cucumber Slaw, Charred Pineapple Habañero Hot Sauce, and Roasted Jalapeño Lime Aioli.
Preheat a grill or a grill pan.
Brush the fillets with oil and season with salt and pepper.
Lay them on the grill and cook until the flesh is charred, 3 to 4 minutes per side, turning once.
Quickly warm the tortillas on the grill.
Cut each piece of fish in half after it’s grilled. Place a piece of fish on each tortilla, garnish with a little of the Citrus-Cucumber Slaw, and drizzle each taco with a tablespoon of the Pineapple Habañero Hot Sauce.
Fold the tortillas in half. Place two tacos on each plate, liberally drizzle with Roasted Jalapeño Lime Aioli, and serve warm with lime quarters.