In a bowl, mix the cumin, paprika, and salt. Rub the spice mixture onto the fish strips.

Heat olive oil in a skillet over medium heat. Cook the fish for about 3-4 minutes on each side until cooked through.

In a mixing bowl, combine shredded cabbage, carrot, cilantro, lime juice, honey, and salt. Toss well to combine.

In a small bowl, mix Greek yogurt, lime juice, and hot sauce until smooth.

Warm the corn tortillas in a skillet or microwave. Fill each tortilla with fish, top with slaw, and drizzle with sauce.

Serve immediately with lime wedges on the side.