Place the cobia in a baking dish and squeeze half a lime over it. Add the garlic, cumin, chili powder, smoked paprika, and 1 tablespoon of the oil. Season with salt and pepper and turn the cobia in the marinade until evenly coated. Refrigerate, and let marinate for at least 15 minutes.
Combine the cabbage, onion, and cilantro in a large bowl. Squeeze half a lime over mix. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth, and set aside while you prepare the cobia.
Brush griddle pan with oil and heat to a medium-high heat. Cook the cobia on each side for 5-7 minutes per side until fully cooked and flakes easily. To serve, add the cabbage slaw, fish, sliced avocado, and drizzle of spicy yogurt (yogurt mixed with the Chipotle sauce).