Prepare the Slaw. In a medium mixing bowl, toss the cabbage with the juice of a fresh lime and ½ teaspoon of salt. Cover and refrigerate until ready to assemble the sandwiches.
Season the Chicken: In a small bowl combine the lime zest and taco seasoning. Use that mixture to sprinkle each side of the chicken, and gently rub the seasoning into the chicken to coat.
Pan-fry the Chicken. Add olive oil to a non-stick pan and heat it over medium-high heat. Once heated, add the seasoned chicken to the pan and cook for 4-5 minutes until golden. Flip and continue to cook for 3-4 minutes, or until the chicken is golden on each side and reaches an internal temperature of 165℉ (74℃).
Rest and Slice the Chicken. Remove the chicken from the skillet, and let rest for 5-10 minutes. After resting, slice the chicken into ¼-inch slices. Squeeze the juice of the lime over the chicken and gently toss.
Assemble the Torta. Halve each of the rolls. Spread mayonnaise on the top of the roll and spread the refried beans on the bottom of the roll. Sprinkle the crumbled queso fresco over the refried beans, and then top with the sliced chicken. Top with sliced tomatoes, onions, seasoned cabbage, and avocado. Serve immediately.
