Thinly slice 1/4 head red cabbage and add to a medium bowl. Cover in 1 batch ginger-lime dressing. Toss to coat and set aside. In a small bowl combine 1/4 cup mayonnaise, 1/4 cup sriracha and 1 tbsp rice wine vinegar. Stir until evenly incorporated, taste and add salt if needed. It should be spicy and slightly tangy. Set aside.
Season 4 white fish fillets with 1 tsp salt all over. Cover the seasoned fillets in 1/4 cup flour and flip to lightly coat, then shake off any excess and transfer to a clean plate.
Heat a medium pan on medium-low. Add enough neutral oil to lightly coat the pan. Add your fish, working in batches if needed, and fry until light golden brown, about 3-5 minutes. Flip and season with a pinch of salt. Finish cooking on the other side, about 2 minutes more. You'll know the fish is done when the colour changes from light pink and slightly translucent to white and opaque. It should also easily flake apart when poked with a fork.
While the fish cooks, peel and slice 1 avocado. Cut your lime into wedges, then squeeze one wedge over the sliced avocado to prevent browning. Roughly chop cilantro for garnish. Set aside.
When the fish is cooked, wipe away any oil from the pan and return to medium. Warm your taco shells on both sides, storing them in a clean dish towel as you go, to keep warm. You'll know the taco shells are ready to flip when you see air pockets forming within. They will go from rigid and easily breakable to pliable and strong.
Assemble your tacos with fish, avocado, pickled cabbage, cilantro, spicy mayo and lime wedges. Enjoy!
