Combine slaw ingredients in large bowl, then cover and refrigerate for at least 30 minutes to let it become infused with flavor. (Note: do not let slaw marinade for longer than 8 hours, to ensure slaw stays crisp).
To make Baja sauce, place ingredients in a small bowl, then stir or whisk to fully blend. Cover, and refrigerate 1-2 hours, for optimal flavor.
When you are ready to prepare tacos, pat each piece of fish dry (with paper towels). Season BOTH sides of the fish with lime juice, cumin, salt and pepper. Heat oil in a large skillet on medium-high heat. Once oil is hot, carefully place pieces of fish in skillet. Leave space between pieces of fish (might need to cook fish in two batches, so you don't overcrowd skillet). Cook fish portions for approx. 3 minutes, without moving them, until you can see the edges start to turn white as they cook (if using thick pieces of fish, you might have to cook them a bit longer). Once bottom side of the fish is "done", it will be easy to move in the skillet. Using a spatula, carefully turn fish to other side; continue cooking for another 3-4 minutes. The fish will flake easily when done, and have a nice golden brown sear to it! Transfer fish to a plate; keep it warm while you assemble tacos!
To assemble taco, put a warmed corn tortilla onto plate, then place 2 avocado slices in middle of tortilla. Add 2 heaping Tablespoons of slaw on top of the avocados. Place a piece of grilled fish on top of slaw, then spoon some Baja sauce over the top. Garnish each taco with cilantro (and a small lime slice, if desired), and serve. ENJOY!
Grilled Fish Tacos with Baja Sauce https://www.thegratefulgirlcooks.com/grilled-fish-tacos-baja-sauce/