In a large bowl, whisk together 2 Tbsp mayonnaise, 1 Tbsp lime juice and 2 Tbsp Yucatán sauce. Add in the beans, tomatoes, red onion, pepitas, 1\/4 cup chopped cilantro and 1\/2 tsp salt. Mix well to combine and season to taste with salt. Refrigerate until ready to serve.\nIn a separate large bowl, combine the cabbage, 1\/2 cup chopped cilantro and 1 Tbsp each mayonnaise, lime juice and Yucatan sauce. Mix well to combine and season to taste with salt. Set aside, allowing the flavors to meld, while you prepare the fish.\nHeat a non-stick pan over medium-high heat. Coat the fish in remaining 1 cup Yucatán sauce until fully glazed. Place the fish in the pan and cook, undisturbed, for about 1 minute per side, making sure not to move the pan so the sauce can caramelize to the fish.\nMeanwhile, cut the avocado in half and scoop the flesh into a bowl. Squeeze remaining lime juice over the avocado and season with 1 tsp salt. Mash with a fork to combine.\nSmear a spoonful of avocado smash onto warm tortillas. Gently flake the fish with a large fork and place a few pieces of fish on top of each tortilla. Top with a pile of cabbage slaw, a sprinkle of queso fresco, pickled peppers (if desired), and remaining chopped cilantro. Serve alongside Yucatan bean salad. \nAny leftover bean salad can be enjoyed as a delicious snack with tortilla or masa chips!