In a food processor or blender, combine the yogurt, mayonnaise, chipotle peppers, lime zest, lime juice, garlic, avocado, cilantro, salt and pepper and blend until smooth. Taste for seasoning and adjust with more lime juice or salt as desired. Transfer to a jar, cover and refrigerate at least 1 hour before serving or up to 4 days.

In a cold saucepan, combine the apple cider vinegar, water, salt and honey. Place over medium-high heat, bring the liquid to a steady simmer and cook, stirring, until the honey is dissolved. Place the sliced onions into a small mason jar, pour over the hot pickling liquid, press down the onions to fully submerge them, cover loosely with a lid and let them sit at room temperature at least 30 minutes. Once cooled, they can be refrigerated up to 5 days.

In a bowl, combine the shredded cabbage, cilantro and lime juice and toss to coat. Cover and transfer to a fridge until ready to use.

In a bowl, combine the fish, paprika, onion powder, garlic powder, salt and pepper. Toss to coat.

Preheat a stainless-steel or non-stick frying pan over medium heat. Add the avocado oil and heat until shimmering. Carefully add the fish to the hot oil and cook, undisturbed, until golden brown, around 3 minutes. Flip and cook the other sides until golden brown and the thickest part of the fish is opaque and flakey, around 3 more minutes. Transfer the fish to a plate, cover with foil to keep warm and set aside.

Preheat a clean frying pan over medium heat. One or two at a time, warm the tortillas for 10-15 seconds per side. Alternatively, place a heat-safe wire rack over a gas stovetop and warm the tortillas directly over the open flame, 10-15 seconds per side.

To assemble the tacos, spread a layer Chipotle Avocado Crema onto the tortilla. Top with the fish, crunchy cabbage, salsa verde and pickled onions. Serve with extra Chipotle Avocado Crema on the side and lime wedges for squeezing.