Add the coleslaw mix, cilantro, and apple cider vinegar to a large mixing bowl. Todd to combine, then set aside.

Add 1 tablespoon of oil to a large griddle set over high heat. Add 2 or 3 tortillas and cook 10-15 seconds on each side, or until it begins to char. Remove from the pan and wrap in a kitchen towel. Repeat with remaining tortillas.

In a small dish, combine the yogurt, lime juice, and chipotle powder. Season to taste with salt.

Season the fish filets with paprika, oregano, and salt. Heat he remaining oil in a large pan set over medium heat. Add the fish and cook 3-4 minutes per side, or until opaque. Remove from the pan and break the fish filets into large flakes.

Serve the fish in the tortillas. Top with the coleslaw mix, radishes, avocados, and yogurt.