In a large bowl, combine thinly sliced purple cabbage, 2 tablespoons of olive oil, 2 tablespoons of lime juice, chopped cilantro, 1 teaspoon of honey, sea salt, and black pepper. Toss to coat evenly and let sit for 10 minutes.

In a blender, combine 2 ripe avocados, juice of 2 limes, 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 4 ounces of Greek yogurt or cottage cheese, chopped cilantro, 2 teaspoons of cumin, sea salt, and black pepper. Blend until smooth.

Pat the fish fillets dry and mix together 1 teaspoon of smoked paprika, 2 teaspoons of garlic powder, 2 teaspoons of cumin, ½ teaspoon of chili powder, and ½ teaspoon of ground black pepper. Coat each fish fillet with the spice mixture.

Heat a large skillet over medium-high heat, add 3 tablespoons of oil. Cook coated fish fillets for about 3 minutes on each side until golden brown and flaky.

Warm the tortillas over fire or in a skillet for 1-2 minutes until crispy on the edges.

On each tortilla, spread avocado lime crema, top with cabbage slaw, then fish fillets. Garnish with radish and lime wedges.