Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.Make the pineapple sauce:In a grill pan over moderately high heat, sear and soften the pineapple, bell pepper, and jalapeño, turning occasionally with tongs. Transfer the pineapple, bell pepper, and jalapeño with the tomato, to a blender and add the lime juice, then purée the mixture. Season the sauce with salt and freshly ground black pepper and keep at room temperature.
Prepare the slaw:In a large bowl toss together the cabbages, the radishes, and the cilantro.
Prepare the dressing:In a medium bowl whisk together the dressing ingredients and season it with salt and freshly ground black pepper to taste.
Prepare the fish and warm the tortillas:Prepare a sauté pan for moderately high heat. While the sauté pan 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. Divide the tortillas and wrap each stack in foil. Warm the tortillas on the stove in large sauté pan, turning once or twice, until heated through, about 3 minutes. Remove the foil packets from the sauté pan and keep warm in a kitchen towel. Oil the sauté pan, then sear the fish, covered, turning it once, until it is opaque and just cooked through, about 5 minutes total. Transfer the fish to a platter and keep it warm, covered. Assemble the tacos:Drizzle the dressing over the slaw and toss it well. Divide the fish among the warm tortillas and place the fish on top of the slaw. Garnish the tacos with the cilantro sprigs and serve them with the pineapple sauce on the side or in on top of the fish.