1.To make coleslaw, shred cabbages and carrot. Thinly slice green onion. Place cabbage, carrot, green onion and mayonnaise in a medium bowl. Using a fork, mix together. Refrigerate until needed.
2.Cut fish into 2cm wide strips.
3.Combine flour and spice mix in a shallow bowl. Season with salt and pepper. Crack eggs into another shallow bowl and, using a fork, beat until combined. Place breadcrumbs in a third shallow bowl.
4.One at a time, dust fish strips in flour mixture, dip in egg, allowing excess to drip off, then coat in breadcrumbs, turning until coated all over.
5.Heat oil in a medium non-stick frying pan over medium heat. Working in batches, add crumbed fish to pan. Cook for 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel and cover to keep warm.
6.Warm tortillas in microwave following packet directions.
7.Divide fish among tortillas, then top with coleslaw, sliced avocado and coriander leaves. Serve with lime halves.
You can use any firm white fish that you like for this recipe, such as ling, flathead or snapper.