On a large cutting board, peel, pit and slice the avocado and transfer it to a small plate. Chop the cilantro and slice the green onions and transfer them to a medium bowl.

Mince the garlic, halve 1 lime and quarter the other.

Cut the fish into pieces about 4-in long and salt and pepper them.

Combine the vinegar, 1 tablespoon vegetable oil, soy, honey and sesame oil in a small bowl.

Combine the mayonnaise and the juice of 1/2 lime in another small bowl.

Heat a 12-in [30.5 cm] skillet over medium-high heat and add the remaining 1 tablespoon vegetable oil.

When the oil shimmers, add the seasoned fish to the pan in batches, being careful not to overcrowd the pan. Cook the fish for 3 minutes, turn it over and cook the other side for another 3 minutes.

Transfer the fish to a plate and keep warm while cooking the remaining fish in the same manner.

Add the garlic to the hot pan and saute for 30 seconds or until fragrant.

Add the vinegar mixture to the pan and bring to a boil. Remove the pan from the heat and quickly add the coleslaw mix, stirring to combine it well.

Immediately transfer the warmed slaw to the bowl with the cilantro and green onion, mixing well.

Taste and squeeze in the remaining halved lime and a sprinkle of salt and pepper if it needs it.

Warm the tortillas, covered with microwave-safe wrap in the microwave for 30 seconds to 1 minute.

Serve the slaw, avocado, fish, tortillas, quartered limes, lime mayo and peanuts at the table for the family to assemble their own tacos any way they like them.