Make the Slaw: In a bowl, mix coleslaw mix with mayo, rice vinegar, agave, salt, smoked paprika, black pepper, and lime juice. Toss to combine. Chill until ready to serve.
Make the Chipotle Mayo: Blend mayo, yogurt, chipotle chiles, and lime juice until smooth. Add a splash of water to thin if needed. Set aside.
Prepare the Fish: Cut the white fish into 2 inch strips. In a bowl, combine flour (if using), chili powder, paprika, garlic powder, cumin, onion powder, and chicken bouillon powder. Toss fish in the spice mix to coat evenly.
Shallow fry the Fish: Heat avocado oil in a skillet over medium heat. Pan fry the fish for 2–3 minutes per side, or until golden and cooked through. Work in batches if needed.
Or Air fry the fish at 400°F for 8–10 minutes, flipping halfway through, until golden and cooked through. Spray with oil.
Warm the Tortillas: Quickly heat the corn tortillas in a dry skillet or over an open flame for extra flavor and flexibility.
Assemble the Tacos: Spread a spoonful of chipotle mayo onto each tortilla, add a few pieces of fish, top with slaw, and garnish with pico de gallo and fresh cilantro.
Serve immediately and enjoy!
