Make the citrus slaw. Add the coleslaw mix and chopped cilantro to a medium mixing bowl. Pour in the lime juice and pineapple juice, sprinkle with ⅛ teaspoon salt, and toss until evenly combined. Set aside.

Make the chipotle mayo. Add the mayonnaise, honey, and adobo sauce to a small bowl. Stir until completely smooth and evenly combined. Set aside until serving.

Prepare the beer batter. In a large mixing bowl, combine the flour, panko breadcrumbs, cumin, garlic powder, onion powder, chili powder, and salt.

Pour in the light beer and stir until a thick batter forms. The batter should be thick enough to cling to the cod without immediately running off.

Prepare the cod. Pat the cod pieces thoroughly dry with paper towels.

Working with one piece at a time, dip the cod into the beer batter and coat it completely. Let any heavy excess batter drip back into the bowl.

Heat the oil. Add the canola oil to a deep saucepan or heavy skillet and heat over medium-high heat.

Carefully lower the battered cod into the hot oil, working in batches so the pan is not overcrowded.

Fry until the coating is deeply golden and crispy and the fish is cooked through. The thickest part of the cod should reach 145°F (63°C).

Remove the fried cod with kitchen tongs and transfer it to a wire rack or paper towel-lined plate. Keep the pieces separated so they stay crispy.

Warm the tortillas. Warm the corn tortillas until soft and flexible.

Assemble the tacos. Divide the citrus slaw between the tortillas and top each with a piece of crispy battered cod.

Add sliced avocado and drizzle with the chipotle mayo.

Serve immediately with fresh lime wedges for squeezing over the tacos.