In a medium bowl, whisk together olive oil, lime juice, minced garlic, and taco seasoning. Add the fish and let marinate for 20-30 minutes.

In another bowl, mix Greek yogurt, honey, lime zest, and salt. Add shredded cabbage and grated carrot, toss well, and refrigerate.

Preheat your grill to medium-high heat. Warm corn tortillas on the grill for about 30 seconds on each side.

Brush the grill grates with olive oil and grill the marinated fish for 3-5 minutes on each side until cooked through.

Let the fish rest, then flake it into large pieces and squeeze fresh lime juice over it.

Assemble the tacos by placing cabbage slaw on warmed tortillas, topping with flaked fish and cilantro. Serve immediately.