Heat oil, add jalepeno, chopped red onion and cook for 4 minutes. In a small bowl, mash black beans with the cumin and season with salt & pepper.
In large bowl, combine honey, 2 tbsp oil, hot sauce and lime juice. Season with salt & pepper. Add sliced onion, cabbage and cilantro. Toss.
Coat fish with remaining 1 tbsp oil and the lime peel, and grill over medium for 8 minutes, turning once.
Warm taco shells and tortillas on the grill. Spread a few tbsp of the mashed beans on the outside of the taco, (stir in 1 to 2 tbsp hot water into beans if they are too thick) and wrap a tortilla around each one, pressing to ahere.
Flake half a piece of fish into each taco shell and top with some cabbage slaw. Top with creme fraiche or sour cream.