Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce

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4 (8-ounce) mahi mahi fillets

2 tablespoons canola oil

Salt and freshly ground black pepper

Citrus Vinaigrette, recipe follows

8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried

Red Cabbage Slaw, recipe follows

Tomato and Avocado Salsa, recipe follows

Pineapple hot sauce, store bought or recipe follows, for drizzling

Citrus Vinaigrette:

3/4 cup orange juice

1/4 cup lime juice

1 cup fresh basil leaves, chopped

1 cup fresh cilantro leaves

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 heaping tablespoon honey

1/2 cup canola oil

Red Cabbage Slaw:

1/4 cup rice vinegar

1 tablespoon sugar

2 tablespoons canola oil

1/4 head red cabbage, finely shredded

1 large carrot, cut into fine julienne

1/4 cup chopped cilantro leaves

Salt and pepper

Tomato and Avocado Salsa:

4 plum tomatoes, chopped

2 ripe Hass avocados, peeled, pitted and diced

1/2 small red onion, finely chopped

1 serrano chile, finely diced

1 to 2 limes, juiced

2 tablespoons canola oil

1 to 2 teaspoons honey

3 tablespoons chopped cilantro leaves

Salt and freshly ground black pepper

Charred Pineapple-Habanero Hot Sauce:

1 ripe pineapple, preferably Golden pineapple

2 tablespoons canola oil

1 large Spanish onion, coarsely chopped

1 container frozen pineapple puree, thawed

2 habanero chiles, chopped

1 cup rice wine vinegar

Salt and pepper

Honey