Fish Tacos With Pineapple Coleslaw

7 lb. carton Reser’s® Regular Coleslaw (71117.15124)
50 each Don Pancho® 6-inch Corn Tortillas (79341.01101), warmed on the grill to order
10 lb. White fish, such as cod or tilapia, cut into 3 oz strips
4 lb. tub Reser’s® Purely Hand-Cut Bite-Sized Pineapple Chunks (79453.77957)
3/4 cup Chipotle pepper in adobo, finely diced
Kosher salt & Black pepper to taste
2 cups Vegetable oil for seasoning fish and also for grilling
10 Limes, cut into wedges
Side of Reser’s® Baja Café Pico de Galla Salsa (71117.00134)
Side of Don Pancho® Thin Yellow Corn Pre-Cut 4-Cut (79341.01365)

Preheat grill to 350°F. Rub the fish lightly with oil and season with salt and pepper on both sides.
In a large bowl, mix the Reser’s Regular Coleslaw, Reser’s Purely Hand-Cut Pineapple Chunks, and diced chipotle pepper together. Season with salt and pepper to taste.
Heat oil on grill and grill the fish until flaky, about 3 minutes per side.
Remove fish from grill, cover with foil and let rest for 5 minutes.
Assemble the tacos. Place 3 oz of the fish and top with ¼ cup pineapple coleslaw on a warmed Don Pancho Corn Tortilla. Repeat with remaining ingredients.
Serve with Don Pancho Corn Tortilla Chips, Reser’s Baja Café Pico de Gallo Salsa, and lime wedges.