1. For slaw, in a small bowl, combine cabbage, radishes, 2 tablespoons cilantro, pickled pineapple and jalapeño, and pickling brine; toss to combine. Refrigerate until serving.
2. Preheat a charcoal or gas grill with a greased grill grate for direct cooking over medium-high heat (375°F).
3. Pat cod dry with paper towels. In a small bowl, combine salt, black pepper, cumin, Aleppo pepper and smoked paprika. Rub mixture on cod.
4. Grill cod for 10 to 15 minutes or until fish flakes easily with a fork (145°F), turning halfway through.
5. Spray both sides of each flour tortilla with nonstick cooking spray. Grill for 1 to 2 minutes or until heated and slightly charred, turning halfway through. Remove from grill. If necessary, cover to keep warm.
6. To serve, flake cod into bite-size pieces and divide among tortillas. Top with slaw and Cotija cheese. Garnish with additional cilantro and serve with fresh lime wedges, if desired.

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*A cod loin is cut lengthwise from the middle section or fattiest part of a skinless cod fillet.