4 tablespoons fresh lime juice, divided
3 tablespoons tequila
3 tablespoons roughly chopped fresh cilantro, divided
1 teaspoon finely chopped garlic
1 teaspoon ground cumin
1 lb mahimahi
3 tablespoons rice wine vinegar
1 teaspoon canola oil
2 3/4 teaspoons honey, divided
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 cups thinly sliced red cabbage
3/4 cup reduced-fat sour cream
3 tablespoons 2 percent milk
1 1/2 teaspoons finely grated lime zest
8 corn tortillas (6 inches each)
1/2 firm-ripe avocado, thinly sliced
2 limes, quartered