In a food processor, combine the avocado, buttermilk, 1 garlic clove, lime juice and salt and pepper. Puree until smooth. Set aside.
In a medium bowl combine the coleslaw ingredients (cabbage, remaining garlic and next 4 ingredients (-hot sauce) and the remaining garlic. Season with salt and pepper and set aside.
Heat a heavy skillet (I used cast iron) and toast tortillas one at a time, 30 seconds or so per side - as they cook place them on a sheet of foil - wrap foil around them and place in oven to keep warm.
In a pie pan combine 1 cup flour, 1 tablespoon salt and 1 teaspoon pepper. Dredge each piece of fish in mixture, shaking off excess.
In a large skillet over medium high heat, heat 1 tablespoon of the oil and add half of the fish to the pan, cook turning once until golden. Transfer fish to an oven-safe place and keep warm in oven. Repeat with remainder of the fish.
To serve: top each tortilla with a bit of the avocado sauce, then a piece of fish and then with the cabbage mixture (which should have been drained or excess liquid). Serve with jalapenos and cilantro.