Combine olive oil, vinegar, and honey in a small bowl.
Whisk until well blended and toss with coleslaw mix.
Add salt and pepper to taste.
Combine spice mixture of paprika, cumin, curry, and ginger in a small bowl.
Slice fish filets into 1/2 thick strips. Sprinkle filets with salt and lightly coat all sides with spice mixture. Preheat large sauté pan on medium-high heat. Add enough canola oil to just cover bottom of pan. Allow oil to lightly smoke and carefully place fish strips in pan, without touching each other. Cook each side for 45 seconds and remove to plate.
Place tacos shells on plate. Add coleslaw mixture, avocado, jicama, and tomatoes. Sprinkle with salt and pepper. Add fish and top with a dollop of mint-chipotle mayonnaise. Makes 8 tacos.