Rinse and remove stems from cilantro. Cut grouper into small pieces and coat evenly with blackening seasoning. Heat a nonstick skillet on medium-high heat and add 1 tablespoon of olive oil to coat the pan. Add grouper pieces to the skillet, cooking on each side for 3-5 minutes. (Cook in batches if necessary.) It will flake easily when cooked through. Warm tortillas on a sheet pan in the oven just before assembling.

Add a scoop of slaw to each tortilla. Top with blackened grouper, a spoonful of pineapple salsa, a sprinkle of cilantro, and a dollop of sour cream (or to your liking). Finish with a squeeze of lime (optional).