Cook green chile, jalapeno, tomatillo, and onion over a hot grill fire until blackened, turning with tongs to cook all sides. Remove hot chiles to a paper bag and close. Let sit for 5 minutes. Run chiles under water to easily peel. Remove stems and seeds.
Transfer grilled chiles, onion and tomatillo to a food processor or blender with the garlic, cilantro, cannabis oil, and lime juice. Process on high until smooth. Season to taste with salt and pepper and set aside.
Brush fish with oil and season with salt and pepper on both sides. Grill over a medium-hot fire for about 2-3 minutes per side, or until done to your liking or fish flakes easily with a fork.
Heat tortillas for about 15 seconds per side over the grill. Place a layer of shredded cabbage on each tortilla, top with grilled fish, chile salsa, sliced avocado, and crumbled cheese. Serve immediately.