Season the sole fillets with the sea salt and brush the fillets with olive oil. Grill each fillet until it begins to flake. Remove from the grill.
Lay out each grilled tortilla. Place each leaf of iceberg on top of the tortilla. Layer the grilled sole on next. Place the cooked lobster meat on each taco. Then sprinkle on the epazote and serranos over each taco. Add tomato slices and scallions in layers. Spoon the Tequila-Lime Salsa over each taco. Fold the leaves and tortilla around the filling and serve.
In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use.
Yield: about 3 cups of salsa