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Preheat the oven to 425˚F. Brush a baking sheet with olive oil. Combine the chile powder, honey, garlic, the zest and juice of 1 lime, 1 tablespoon olive oil, 1 teaspoon salt, and ¼ teaspoon pepper in a small bowl.
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, 10 to 12 minutes.
Meanwhile, combine the yogurt, dill, scallions, and the remaining 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon pepper in a blender or food processor and process until smooth.
Toss the slaw mix with the yogurt dressing in a large bowl.
To build the tacos, flake the salmon into large pieces. Add a couple pieces of salmon and some slaw to each tortilla and top with avocado and radishes. Serve with lime wedges.