1. Broil fish for 4 to 5 mins per side, until fish flakes easily with a fork.
2. In a bowl, combine fish, olives, tomatoes, jalapenos, lime juice, vinegar, and oil.
3. Refrigerate, covered, 1 hour or overnight
4. Heat tortillas in a skillet over medium heat for approximately 3 min, one at a time.
5. Divide the filling among the tacos and top with lettuce and cheese.