Preheat the oven to 425˚F. Brush a baking sheet with olive oil. In a small bowl, combine the chipotle chile powder, honey, grated garlic, zest and juice of 1 lime, 1 Tbsp. olive oil, 1 tsp. salt, and 1/4 tsp. pepper.

Place the salmon on the prepared baking sheet and rub both sides with the chile powder mixture.

Bake the salmon until the thickest part flakes easily with a fork and the flesh is opaque, about 10-12 minutes.

Meanwhile, in a blender or food processor, combine the yogurt, dill, scallions, remaining 1 Tbsp. olive oil, 1/2 tsp. kosher salt, and 1/4 tsp. pepper; process until smooth.

In a large bowl, toss the slaw mix with the yogurt dressing.

To assemble the tacos, flake the salmon into large pieces. Place a couple of pieces of salmon and some slaw onto each tortilla, then top with avocado and radishes. Serve with lime wedges.