For the fish:
Combine all of the dry/rub ingredients and reserve 1 tablespoon for slaw. Use the remaining rub to coat both sides of fish fillets. Place seasoned fish fillets on preheated grill and close lid. Grill over high heat with the lid closed for about 5 minutes, depending on the thickness of your fish. Use a wide, metal fish spatula to flip over and continue grilling for another 3 to 5 minutes. Cover with foil to keep warm.

For slaw:
Combine all ingredients except the bag of slaw in a jar with a tight fitting lid and shake well. In a medium bowl, dress slaw to taste, using whatever amount of dressing you desire. Cover and refrigerate until ready to serve on tacos. Make sure to toss the slaw right before serving. (Fresh habaneros, seeded and diced are great added to the dressing, if you want to spice it up!)

For Tacos:
Break apart fish into rustic large chunks and place on a warmed tortillas and garnish with dressed citrus slaw. Serve immediately.

To warm tortillas:
Dampen a clean kitchen towel with water and loosely wrap tortillas. If placing in the oven to warm, wrap again with aluminum foil. Otherwise, you can warm them in the microwave in the damp towel for just a minute or so.