In a bowl, combine fish, lime juice, lime zest, salt, and pepper. Marinate fish for about 7 to 10 minutes.
In a small bowl, stir together the Greek yogurt, adobo sauce, and honey.
In a large bowl the ingredients for coleslaw: napa cabbage, red cabbage, cilantro, lime juice, honey, salt, and pepper. Add ⅓ cup of the chipotle yogurt sauce and stir until cabbage mixture is evenly moistened. Cover and refrigerate for about 20 to 30 minutes before serving.
Brush stovetop grill with canola oil and heat over high heat. Arrange fish in a single layer and grill, turning once, for about 4 to 5 minutes on each side or until cooked through and opaque. Remove the fish from heat and with a fork, flake into large chunks.
To warm tortillas, wrap the tortillas in foil and place in a preheated 350°F oven for about 10 minutes or until heated through. Alternatively, wrap the tortillas in a damp paper towel and warm in the microwave for 30 seconds or until soft and pliable.
Prepare the fish tacos by filling each tortilla with a spoonful of the coleslaw, grilled fish, extra chipotle mayonnaise, avocado slices, and LA VICTORIA® Mango Habanero Salsa. Serve immediately.