Lay fish on a piece of heavy duty aluminum foil. Season with garlic salt and generously with the lemon pepper. Grill on low until just cooked through.
If using shrimp, remove tails, season with the garlic salt and lemon pepper, toss with a little avocado oil or EVOO. BBQ on a grilling pan, stirring a few times as it cooks. (Just a little tip, if using already cooked shrimp like we did, and it happens to over cook, you can toss it with a little more oil and some fresh lemon or lime and it freshens right up!)
Cut pineapple in to spears, and lightly grill. Slice into chunks.
On griddle warm tortillas on each side, adding raw cheese on second side. Fold over and place on a platter. These are best done just before, and as you are beginning to eat so they are fresh. You can use a bit of avocado oil to warm the corn tortillas. This makes them a bit softer and easier to eat.
Lay out all the ingredients buffet style, and everyone makes their own!