In a mixing bowl, combine olive oil, lime juice, minced garlic, and taco seasoning to create a marinade. Add the fish and let it marinate in the refrigerator for 20-30 minutes.

While the fish is marinating, whisk together Greek yogurt, mayonnaise, honey, lime juice, salt, pepper, and cumin for the slaw dressing. Stir in cabbage and carrot and let sit for 10 minutes.

Preheat the grill to medium-high heat. Grill corn tortillas for 30 seconds on each side until warm.

Brush the grill with oil, then grill the marinated fish for 3-5 minutes per side until opaque and flaky.

Flake the grilled fish into bite-sized pieces. Assemble the tacos with fish, slaw, and garnish with cilantro.