In a large shallow dish combine chipotle sauce, mayonnaise and tomato paste; stir to blend. Lay fillets in dish and coat with paste mixture. Marinate fish for at least 15 minutes. Coat a large skillet with vegetable spray or 1 tablespoon olive oil and add fillets. Cook over medium heat for 5-7 minutes on each side (internal temperature of 145F), charring slightly. In a bowl combine slaw mix, cilantro, green onions and dressing; toss to mix. Place in each warm tortilla the slaw mix and top with fish fillet; drizzle with fresh squeezed lime juice. Yield: 4 servings
If desired , break fillets into pieces. Can also be served with pico de gallo, salsa, sour cream or guacamole.