Start with the coleslaw. In a large bowl place the cabbage, carrot, tomato, onion and chopped coriander. Squeeze over the juice of 2 limes, season with salt and pepper and mix well to combine. Next, prepare the avocado cream by blitzing together the avocado flesh, natural yoghurt and remaining juice of 1 lime juice. Cover and put aside. Next prepare the seafood by mixing together the fresh cream and lemon juice in a large bowl. Add in the seafood and mix well to coat. Prepare a coating for the seafood by mixing together the flour and taco seasoning. Flour with the taco seasoning. Take the seafood out of the cream and drip off any excess liquids. Roll into the taco flour mixture and deep fry the seafood in hot vegetable oil till golden and crispy. Serve the tacos filled with the coleslaw, topped with the crispy seafood and a drizzle of avocado cream.