Mix mayonnaise, 1 Tbsp of lime juice and 2 Tbsp Yucatán sauce in a bowl to make a dressing. Toss in 1\/4 cup cilantro, tomatoes, pepitas, 1\/4 cup queso fresco, red onion and beans and mix to create a delicious cold bean salad!\nCut the avocado in half and scoop the flesh into a bowl. Squeeze the remaining lime juice over the avocado and season with 1 tsp of salt. Mash with a fork to combine.\nHeat a non-stick pan over medium-high heat. Coat each piece of fish in Yucatán sauce until it is fully glazed. Place the fish in the pan and cook about 1 minute on each side, not moving or shaking the pan, so the sauce can caramelize to the fish.\nMeanwhile, smear a spoonful of the avocado smash onto warm tortillas. Place a piece of fish on each tortilla. Mix the cabbage, remaining cilantro and dress with a bit of the Yucatán sauce and place a pile on top of each taco. Top with a sprinkle of queso fresco, pickled peppers and enjoy!