Mix the Slaw: In a small bowl, toss together the coleslaw mix, fresh cilantro, lime juice, pineapple juice, and salt. Set aside in the fridge.

Whip Up the Sauce: In another small bowl, whisk together the light mayo, honey, and smoky adobo sauce until smooth and creamy.

Prep your Fish: Pat your cod strips completely dry with a paper towel so the coating stays perfectly crispy.

Whisk the Light Batter: In a medium bowl, mix the flour, panko, cumin, garlic powder, onion powder, chili powder, and salt. Pour in the beer and stir gently until smooth.

Pan-Fry to Perfection: Pour about an inch of high-heat oil into a skillet and warm it up. Dip each fish piece into your seasoned batter, let the excess drip off, and place in the skillet. Cook for 2 minutes on each side until golden and flaky. Drain on a wire rack.

Assemble the Tacos: Warm up your corn tortillas. Fill each with a crispy piece of fish, a generous scoop of the crunchy citrus slaw, and fresh avocado slices. Finish with a drizzle of your smoky chipotle mayo.