Amanda Jackson, 31, Red Oak, Texas"I had fish tacos at a restaurant and thought, I could make these at home for less. I did, and they're great!"
In a medium bowl, stir together cabbage and mayonnaise to combine. Taste and season with salt and pepper.
Place cornmeal in a shallow bowl. Season fish with salt and pepper and rub with seafood seasoning. Dredge both sides in cornmeal. Warm oil in a large nonstick skillet over medium-high heat. Working in batches if necessary, place fish in a single layer in skillet. Cook, turning as necessary, until exterior is crisp and browned and center is translucent, 3 to 5 minutes total. Remove to a paper towel-lined plate. Repeat with remaining fish, if necessary.
Divide coleslaw, fish and avocado among tortillas. Serve with lime wedges.