Step 1

Season the fish with the lime juice, lime zest, salt, and pepper.

Step 2

Allow the fish to marinate for 10 minutes before cooking.

Step 3

In a small bowl, stir together the mayonnaise, adobo sauce, and honey.

Step 4

To make the coleslaw, combine the two cabbages, cilantro, lime juice, honey, salt, and pepper in a large bowl.

Step 5

Stir in 1/3 cup of the chipotle mayonnaise, making sure the slaw is evenly moistened.

Step 6

Add extra honey to taste and stir to blend.

Step 7

Cover and refrigerate for 30 minutes before serving.

Step 8

Fire up the BBQ or heat a stovetop grill pan over high heat.

Step 9

Brush the grill with the canola oil and grill the fish, turning once during cooking, until cooked through and opaque, about 4 to 5 minutes on each side.

Step 10

Remove the fish from the grill, and using a fork, flake the fish into large chunks.

Step 11

Wrap the tortillas in foil and place in a preheated 350°F oven until heated through, about 10 minutes, or wrap the tortillas in a damp paper towel and warm in the microwave for 30 seconds.

Step 12

Fill each tortilla with a spoonful of the coleslaw, grilled fish, extra chipotle mayonnaise, 2 slices of avocado, and a big spoonful of LA VICTORIA® Mango Habanero Salsa.