Prepare the assigned bag of coals for grilling.
Thinly slice the onion. Put shredded cabbage, carrot, radish and thinly sliced onion in a bowl.
Shake the pre-made slaw dressing and pour it in the bowl. Toss to coat evenly.
Brush the fish on both sides with canola oil (in Staples Box), then season it with S&P.
Cook the fish on the grill over medium-high heat for 2 to 3 minutes per side, until grill marks have formed and it flakes easily with a fork.
Transfer the fish to the large round platter and squeeze lime juice over it.
Use a fork to break up the fish into chunks.
Warm the tortillas on the grill or a griddle for 30 seconds per side (perhaps as people are coming through the line to assemble their tacos).
Slaw, cheese, sauces, jalapenos and cilantro are to garnish the tacos.