Mix juice and zest of one lime, Sriracha sauce and mayonnaise together until smooth. Refrigerate.
For the Salsa
Combine avocado, mango, tomato, red onion, cilantro and white wine vinegar. Refrigerate until fish are cooked.
Fish
Heat grill to 400 degrees. Cover each fish filet with olive oil, salt, and pepper on both sides. Cooking time will vary depending on the thickness of the fish. My fish took about 15 minutes to cook. I put the grill lid down and turned to the second side about 9 to 10 minutes in. I recommend using a grill basket for fish.
Assemble:
Layer 2 oz fish in the center of the flour tortilla, 1/2 cup Spring mix, 1/4 cup avocado/mango mixture, and top with 1 to 2 Tablespoons sauce.