Avocado Fish Tacos

I haven't actually tried these, but they sound delish!

2 Chilean Hass Avocadoes
2 Tbsps Lime Juice
1 pound firm white fish, such as cod or halibut, cut into 2-inch chunks
1/4 C. Flour
1/2 tsp. salt
Pepper
About 1/4 C. oil for frying
2 C. red cabbage, shredded or finely sliced; or 1 C. each red and green cabbage shreds
1/3 C bottled poppyseed dressing
1/2 tsp salt and pepper
4 (8-inc) flour or corn tortillas
Cilantro

Cut avocadoes in half, remove pit, and peel. Cut in chunks and sprinkle with lime juice. Set aside. In medium bowl toss shredded cabbage with poppyseed dressing, salt and pepper. Set aside. Mix flour, salt and pepper in a deep plate with a fork. Dredge fish chunks in mixture. In large skillet over medium high heat, heat oil. Add fish chucks, cook until nicelly browned on all sides. Divide cabbage mixture between tortillas. Top with fish chunks, avocadoes and garnish with cilantro and additional lilme or lemon slices.