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1
In a grill pan over moderately high heat, sear and soften the pineapple, bell pepper, and jalapeno, turning occasionally with tongs. Transfer the pineapple, bell pepper, and jalapeno to a blender and add the lime juice, then puree the mixture. Season the sauce with salt and freshly ground black pepper and keep at room temperature.
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2
In a large bowl toss together the cabbages, the radishes, and the cilantro.
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3
In a medium bowl whisk together the dressing ingredients and season it with salt and freshly ground black pepper to taste.
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4
Prepare a grill for moderately high heat.
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5
While the grill is heating, cut the fish crosswise into 1-inch wide strips. In a small bowl whisk together the paprika and the cayenne and sprinkle it evenly all over the strips. Season the strips well with salt and freshly ground black pepper.
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6
Divide the tortillas into 2 stacks and wrap each stack in foil. Warm the tortillas on the grill, turning once or twice, until heated through, about 3 minutes. Remove the packets from the grill and keep warm in a kitchen towel.
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7
Oil the grill rack, then grill the fish, covered, turning it once, until it is opaque and just cooked through, about 6 minutes total. Transfer the fish to a platter and keep it warm, covered.
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8
Drizzle the dressing over the slaw and toss it well. Divide the fish among the warm tortillas and top it with the slaw. Garnish the tacos with the cilantro sprigs and serve them with the pineapple sauce on the side.
