Wash and finely chop the purple cabbage into thin strips. In a large bowl, combine it with olive oil, lime juice, cilantro, honey, salt, and pepper. Toss until well-coated and let it sit for about 10 minutes.

In a blender, combine avocados, lime juice, garlic, and Greek yogurt. Blend until smooth and adjust consistency with water if needed. Set aside to let flavors meld.

Pat dry the cod or tilapia fillets. Season with smoked paprika, garlic powder, cumin, chili powder, ground black pepper, and salt.

Heat oil in a skillet over medium heat. Cook the fish undisturbed for about 3 minutes until golden brown, then flip and cook for an additional 3 minutes.

Warm the flour tortillas in a dry skillet or microwave until soft and pliable.

Spread a layer of avocado lime crema over each tortilla. Top with cabbage slaw, flaky fish, and garnish with radishes and lime wedges.