Mix the coleslaw dressing ingredients: vinegar, olive oil, sugar, salt and pepper.
Put the coleslaw cabbage mix in a medium bowl. Pour the coleslaw dressing onto the cabbage and toss to coat. Set aside.
Chop the tomatoes.
Cut each fish fillet into four pieces. Add fish fry mix to a large ziploc bag.
Heat the olive oil in a large skillet on medium high heat.
Add 4 fish pieces to the ziploc bag with the fish fry mix. Seal the bag and shake to coat the fish pieces. Add the fish to the skillet, and repeat with the remaining fish. You may have to cook in multiple batches depending on the size of your skillet.
When the fish reaches a golden brown, flip and continue cooking until the other side also turns golden brown. Remove from the heat.
Meanwhile, make the guacamole. Cut the avacado in half without cutting through the pit. Scoop the avacado flesh into a bowl and mash with a fork. Add the other guacamole ingredients and stir to combine.
To serve, start with a corn tortilla or small flour tortilla. Heap with fish, coleslaw, tomatoes, and guacamole. Serve with cilantro lime rice or pinto beans if desired.
