To make the chipotle mayonnaise, combine all ingredients in a blender, or food processor, except for the oil and pulse until ingredients are well incorporated.
Slowly add the oil and continue to pulse until the oil is emulsified.
To make the slaw combine all ingredients and season with salt to taste.
To make the guacamole, scoop the pulp out of the ripe avocados into a bowl. Add the remaining ingredients and a pinch of salt. Mash the ingredients together, leaving it chunky and check the seasoning.
To make the crispy tilapia, wash the tilapia and cut the filets into pieces 2-inches long and 1-inch wide, then sprinkle with salt.
In a small bowl beat the egg with the water, then pour mixture into a separate bowl combining with the all-purpose flour and salt.
In a pan heat the oil to 350F. Roll each tilapia piece in the flour mixture, making sure to coat well. Place the pieces into the oil and fry until a light golden crust forms, about 5 minutes. Remove and place on a laid out paper towel to absorb the excess oil.
To assemble the tacos, heat a griddle to a medium heat, warm the tortillas until soft.
For each taco place 1 teaspoon of guacamole then 1 piece of fried tilapia in the center. Top with some spicy cabbage slaw. Serve with lime wedge.