Toss avocado with 2 tablespoons lime juice; set aside.
Peel shrimp, and remove veins, if desired.
Sauté shrimp, scallops, and garlic in hot oil in a large skillet 5 minutes or until shrimp turn pink; cool.
Stir together 1/2 cup lime juice, honey, and cilantro in a large bowl. Toss together with avocado, seafood mixture, black beans, onion, and corn. Cover and chill 2 hours. Place evenly on tortillas, and roll.
Note: We used yellow corn tortillas, red chile flour tortillas, and spinach flour tortillas for these sandwiches.