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In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 teaspoons of oil, lemon juice and honey, then set the bowl aside.
Brush the halibut with the remaining oil, then sprinkle it with salt and pepper. Grill the fish on a greased rack, covered, over high heat. Alternatively, you could broil it 3 to 4 inches from the heat until the fish flakes easily with a fork, three to five minutes on each side.
Place the lettuce leaves on the tortillas. Top them with the fish and mango mixture, and drizzle with chili sauce.