In a medium bowl, mix together slaw mix, pineapple, honey, 2 Tablespoons olive oil (reserve one tablespoon) and lime juice. Season with salt and pepper to taste. Set aside.
In a large frying pan, heat the remaining 1 tablespoon of olive oil. Season the fish filets with the jerk seasoning and salt and pepper. Add the fish to the pan and cook for 3 to 4 minutes on each side or until fish is no longer translucent and flakes with a fork. Break fish up into pieces so it is ready to put in the tacos.
To assemble tacos, add some slaw and fish to each tortilla. Top with extra toppings if desired. Tortillas can be heated in a pan, on a grill or in an oven before filling if desired.
You’ll want to use a mild fish for this recipe, such as monkfish, cod, or tilapia.