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In a medium-sized bowl, mashed avocados with jalapeno, red onion, cilantro, and 3 tablespoons of the lime juice until it reaches desired consistency. Season to taste with salt and pepper. Set aside.
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In a large bowl, toss together coleslaw mix, coconut oil, and remaining 2 tablespoons of lime juice. Season to taste with salt and pepper.
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Heat a skillet over medium heat. Spray with nonstick cooking spray once hot. Lay strips of tilapia in the skillet. Cook only a couple minutes on each side, until browned and cooked through.
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To assemble tacos, spread a large spoonful of guacamole on each tortilla. Top with fish, tomatoes, and slaw. Serve with lime wedges.