Mix the yoghurt with 1 tablespoon of oil, the chopped coriander and a pinch of Mexican herbs. Season with salt and pepper.
Grate the carrot and chop the shallot. Spoon the vegetables in a bowl with the yoghurt dressing. Marinate the grill fillets with the rest of the oil and Mexican herbs and bake them brown in a pan. Halve them in the length.
Meanwhile, peel avocados, remove the kernel and cut them into long slices. Sprinkle the avocado with lime juice. Heat the tortillas and fill them with the coleslaw, avocado and grilled fillet. Garnish each tortilla with a sprig of coriander