Preheat grill to medium-high heat. Combine 1/4 c lime juice, 1/4 c chopped fresh cilantro, 1/4 c oil and 1 lb snapper in large zip top bag; marinate in refrigerator for 20 min. For creamy salsa verde, combine 1/4 c prepared salsa and 1/4 c reduced-fat mayo in mini food processor or blender. Puree until smooth. Remove fish from marinade, season with 1/2 teaspoon sea salt, and place on hot grill. Grill fish for 6 min on each side and remove. Place 2 lime halves on grill, flesh side down, along with 8 tortillas for 1 min or until limes are grill marked and one side of tortillas are toasted. Remove and bend tortillas, toasted side out, into taco-shape. Fill each tortilla with 1/4 cup shredded coleslaw blend and 2 slices avocado. Divide fish evenly among tacos and drizzle each with 1 tbsp salsa verde sauce. Sprinkle with remaining sea salt and serve with grilled lime half.