To make the dressing, whisk together vinegar, sugar, mayonnaise, black pepper, and garlic powder until smooth.
Combine cabbage, pineapple, red onion, cilantro, and jalapeno into the bowl and toss with dressing mixture to make a slaw. Keep the slaw in the fridge until ready to serve.
Season fish with lemon juice, salt, and black pepper.
Pan-fry fish on medium heat until cooked through and slightly golden in color (2-4 minutes per side).
Using a fork, flake fish into slightly smaller pieces.
Divide fish among tortillas and spoon slaw on top.
Top with desired amount of Cholula Chili Lime and enjoy!