Pat the fish strips dry with paper towels. In a small bowl, mix smoked paprika, cumin, garlic powder, salt, and pepper. Toss the fish in the spice blend, coating each piece evenly.

In a bowl, whisk together mayonnaise (or Greek yogurt), sriracha, lime juice, lime zest, and honey. Taste and adjust—if it’s too spicy, add a touch more mayo; if it’s too tangy, a pinch of honey smooths it out. Set aside.

In a medium bowl, combine shredded cabbage, red onion, cilantro, lime juice, olive oil, salt, and pepper. Toss gently. This slaw is meant to be crisp and lively—not soggy—so don’t overdress it.

Heat a large skillet over medium-high heat and add olive oil. When the oil shimmers, add the fish strips in a single layer (don’t overcrowd). Cook 2–3 minutes per side until golden and opaque in the center. If using thicker fillets, add a minute per side. Remove from heat and break into bite-sized pieces.

Quickly warm tortillas in a dry skillet or directly over a gas flame for a few seconds on each side. Keep them wrapped in a clean towel to stay pliable.

Spoon some slaw onto each tortilla, add a few pieces of fish, drizzle with the sriracha-lime sauce, and top with avocado slices and extra cilantro. Squeeze lime over the top and enjoy.