Prepare the cabbage slaw by washing and thinly slicing the purple cabbage. In a large bowl, combine cabbage with olive oil, lime juice, cilantro, honey, sea salt, and black pepper. Toss well, set aside for 10 minutes.

In a blender, add ripe avocados, lime juice, olive oil, garlic powder, Greek yogurt, cilantro, cumin, sea salt, and black pepper. Blend until smooth. Adjust texture with water as needed.

Season fish filets with smoked paprika, garlic powder, cumin, chili powder, and black pepper. Heat oil in a skillet, add fish, cook for 3 minutes on each side until golden and flaky.

Warm tortillas in a skillet or directly over gas flame briefly until crispy. Alternatively, wrap in foil and warm in an oven at 350°F for 5-7 minutes.

Assemble, spreading avocado crema on tortillas, adding fish, followed by cabbage slaw. Garnish with radish slices and lime juice.