To make the coleslaw toss all the vegetables together. In a small bowl whisk the lime juice, salt and both peppers. Slowly drizzle in the oil, whisking, until combined. Pour over the vegetables and toss well to combine. Set aside.
To make the avocado sauce, put the sour cream and avocados in blender or food processor. Puree until smooth. Add remaining ingredients and blend until incorporated.
To make the tuna dressing, add all ingredients to a mixing bowl and whisk together. Set aside, but be sure to rewhisk before serving.
To make the taco shells heat a large pot of oil to 335 degrees. Using a stainless steel taco molder, submerge the wontons into the oil for about 1 minute or until light golden brown. Drain on paper towels.
To assemble the tacos evenly distribute the slaw within the shells. Toss the diced tuna with the tuna dressing in small bowl until incorporated and spoon evenly on top of the slaw in each taco. Drizzle the avocado sauce over each taco and sprinkle with the sesame seeds, red bell pepper and scallions.