To make the avocado sauce, in a medium bowl, combine the avocado, diced peppers, chopped cilantro and jalapeno. Dress with the fresh lime juice, olive oil and salt and pepper.
To make the chile aioli, in a medium bowl mix the mayonnaise, sesame oil, rice wine vinegar and sriracha until combined. Season with salt and pepper.
To make the tuna filling, put the tuna in a medium bowl set over a larger bowl of ice to keep it very cold. Add the citrus soy sauce, chives, oil and salt. Toss gently.
To assemble the tacos, warm the taco shells until sizzling. Sprinkle with paprika and salt. Add the avocado sauce to the plate along side the tuna. Add the sweet soy and the red chili aioli to the plate. Add the taco shells and garnish with micro cilantro.