In a shallow dish, whisk together all marinade ingredients. Add sablefish, tossing until evenly coated, and gently rub the marinade over the fish on all sides. Let marinate 15 minutes. Set oven to high broil and let it heat for 10 minutes. Arrange the rack 4 inches from the heat source.

Meanwhile, make the slaw in a large bowl. Stir together yogurt, lime juice, cilantro, and honey. Add in cabbage, carrot, and jalapeño. Toss to coat. Season with a dash of salt and pepper. Set aside.

Make the crema by combining all ingredients in a small bowl and set aside.

Position fish on a baking pan lined with foil and sprayed with cooking spray. (If fish has skin on, place skin-side down on the pan.) Broil for about 5 minutes or until fish flakes when pierced with a fork. The rule of thumb is 2 minutes per 1/2 inch thickness of fish. Checking on the fish every 3 minutes is recommended to avoid overcooking.

Once fish is done cooking, use a fork to carefully break it up into bite-sized pieces. Warm tortillas on a skillet for about 20–30 seconds per side. Divide fish among heated tortillas and top with slaw and avocado. Squeeze lime juice on top and drizzle with crema.