Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Put sweet potato wedges on prepared tray, drizzle with olive oil and toss to coat. Roast wedges for 30 minutes, or until tender, golden and crisp.
Step 2 Meanwhile, oil the grill plate and hotplate of a barbecue; heat to medium–high. Warm tortillas on grill plate for 2–3 minutes per side, or until browned. Transfer tortillas to a plate, cover with foil to keep warm and set aside.
Step 3 Sprinkle fish fillets evenly with paprika, then spray with olive oil. Cook fish on hotplate, turning, for 3–4 minutes, or until just cooked through. Transfer fish to a plate and leave to rest for 2 minutes.
Step 4 Meanwhile, combine coleslaw mix, coriander leaves and French dressing in a large salad bowl. Place avocado and lime juice in a small bowl; mash roughly with a fork until almost smooth.
Step 5 Spread reserved warm tortillas with mashed avocado, then top with fish, chopped tomato, and cabbage and coriander salad.
Step 6 Serve tacos with sweet potato wedges and remaining salad.