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Lay the fish on a parchment lined sheet pan, drizzle with olive oil and rub it into the fish.
Sprinkle the fish with 4 teaspoons of taco seasoning and bake in a 400 degree oven for 15-20 minutes or until the fish is flaking apart.
Remove the fish from the oven and squeeze fresh lime juice over it. Sprinkle with chopped cilantro.
In a large bowl, combine the 5 cups of shredded cabbage, 2 cups of cubed pineapple, ½ cup of thinly sliced red onion, and ½ cup cilantro.
Make the dressing by mixing together the juice of one large lime, 3 tbls of olive oil, 2 tbls honey, 1 tsp cumin, and salt and pepper. Pour the dressing over the slaw and toss to coat.
Make the sriracha crema by combining 1 Cup of Sour Cream, 3 tbls of sriracha, the zest and juice of one lime, and salt and pepper to taste.