Prepare the chipotle base by combining Greek yogurt, adobo sauce, lime juice, and minced garlic in a small bowl. Stir until fully blended.

Toss the slaw by combining shredded cabbage and chopped cilantro in a large bowl. Drizzle in half of the chipotle dressing and toss lightly.

Season the fish by patting it dry and rubbing it with a mixture of smoked paprika, ground cumin, garlic powder, salt, and pepper.

Grill the fish in a skillet with neutral oil over medium-high heat for about 3 minutes on one side, then flip and cook for 2 more minutes.

Toast the corn tortillas in the skillet for about 30 seconds on each side until lightly charred.

Assemble tacos by breaking grilled fish into chunks, placing it on tortillas, and topping with the slaw mixture. Optionally add avocado.

Finish with a squeeze of fresh lime juice over each taco before serving.