In a bowl, combine the Cholula® Lime Sauce, honey, tequila, lime juice, and chipotle. Hold at room temperature for service.
Service
Set grill to medium-high. For each serving, grill 3 pieces of fish glazing the fillets as they cook on a well-oiled grill until an internal temperature of 140°F is reached. Lightly grill buns.
Place fish on base of buns and top each with 1/4 cup coleslaw on each sandwich. Serve hot.
