• Bring half of the Blackstone to medium-low heat. Bring the other half to medium-high heat.
• Season your fish on both sides, then place on the medium-high heat side of the grill. It should only take around 5 minutes to cook. Flip carefully half way through.
• Warm the tortillas on the half that is set to medium-low heat. Flip after a minute or so then wrap in a kitchen towel to keep warm.
• Make your taco by taking a warmed tortilla, place a chunk of cod onto it, and then a forkful of the pineapple jalapeño slaw. Sprinkle cilantro as a garnish if using.

Pineapple Jalapeño Slaw

• Add the red wine vinegar, sugar, salt, pepper, garlic powder, and olive oil to a small bowl and give everything a good mix.
• Roast the jalapeños for about 10 minutes or until soft, then finely chop and place in a large bowl.
• Add slaw mix and pineapple to the bowl.
• Add the dressing and mix until the slaw is nicely coated.
• Place it in the fridge until you are ready to serve.