Add the pineapple, cabbage, vinegar, and the juice of one lime to a bowl and allow the cabbage to slightly pickle in the vinegar and juice while you make the tacos.

Stir the sriracha into the sour cream and place back into the cooler or refrigerator until you are ready to serve.

Allow the fish fillets to come to room temperature, coat each side with oil and season with the blackening spice.

Heat your grill to medium high heat.

Place the tortillas on the grill and cook to get a slight char, flip over and repeat.

Remove the tortillas from the grill and wrap in a towel to keep them warm.

Grill the fish about 3 minutes a side until cooked through

Lay out the tortillas (2 per plate per guest)

Assemble by adding a portion of the cabbage-pineapple slaw, fish, tomatoes, bell peppers, cheese, and sriracha cream sauce.

Provide lime wedges to your guests to squeeze over if desired.

Enjoy!