In large bowl, whisk together lime juice, aioli, olive oil, salt and pepper. Add coleslaw; toss to coat. In separate bowl, combine cucumber, tomato and green onion. Set aside.
Cook fish according to Seafood Steamer bag instructions.
Meanwhile, set aside 2 cups (500 mL) of coleslaw mixture to serve alongside tacos or at another time. Divide remaining coleslaw mixture (⅓-cup/75-mL portions) onto tortilla wraps. Drain and discard juices from Seafood Steamer bags; divide cooked fish on top of coleslaw. Sprinkle on cucumber mixture. Top with cilantro sprigs or microgreens. Garnish with additional aioli, if desired. Fold over tortilla wraps to serve.