For fish, whisk together tamari, coconut milk, lime juice, chile paste, honey, garlic and 1/4 cup water to make a marinade.

Arrange fish in a wide, shallow dish, pour marinade over the top and turn to coat all over.

Cover dish with plastic wrap and refrigerate for 30 minutes.

Meanwhile, for the slaw, put coconut milk, peanut butter, lime juice, fish sauce, sesame oil, and chile paste into a small pot over medium low heat.

Cook, stirring often, for 5 minutes to make a dressing.

Taste and add a bit of maple syrup if more sweetness is desired and red pepper flakes if more spice is needed. Set dressing aside.

Put cabbage, daikon, onions, cilantro and carrots into a large bowl with half of the reserved dressing and toss to coat. Set slaw aside.

Prepare a grill for medium heat cooking, oiling grate lightly if necessary.

Drain fish, discarding marinade, and cook on grill until it flakes easily with a fork and is opaque, 5 to 7 minutes per side. (To warm tortillas while grilling fish, wrap tortilla stack in aluminum foil and place on grill grate over low heat, turning once while fish cooks.)

Transfer fish to a cutting board and roughly chop.

Serve fish in warm tortillas, topped with reserved slaw and avocado slices, and drizzled with remaining dressing, if you like.