For the Slaw:
2 In a bowl, combine the jicama, bell pepper, onion, carrot, cilantro, lime zest, lime juice, rice vinegar, agave syrup, olive oil, salt and pepper. Toss to combine and let sit for at least 15 minutes before tasting and adjusting with salt and pepper as desired. Cover and refrigerate until ready to serve.
For the Guacamole:
5 In a bowl, combine the avocado, onion, cilantro, lime juice, salt and pepper. Using a fork, mash all of the ingredients together until combined. Taste and adjust with salt, pepper and lime juice as desired. Cover and refrigerate until ready to serve.
For the Fish:
8 In a bowl, combine the fish, paprika, chile powder, onion powder, garlic powder, ground coriander, dry oregano, cayenne, salt and pepper. Toss to coat.
9 Preheat a stainless-steel or non-stick frying pan over medium heat. Add the avocado oil and heat until shimmering. Carefully add the fish to the hot oil and cook, undisturbed, until golden brown, around 3 minutes. Flip and cook the other sides until golden brown and the thickest part of the fish is opaque and flakey, around 3 more minutes. Transfer the fish to a plate, cover with foil to keep warm and set aside.
10 Preheat a clean frying pan over medium heat. One or two at a time, warm the tortillas for 10-15 seconds per side. Alternatively, place a heat-safe wire rack over a gas stovetop and warm the tortillas directly over the open flame, 10-15 seconds per side.
11 To assemble the tacos, spread a layer of guacamole onto the tortilla. Top with the fish and jicama slaw. Serve with hot sauce of choice and extra lime wedges for squeezing.
