Open and drain the canned tuna thoroughly. Transfer tuna to a medium mixing bowl and flake with a fork until mostly broken up but still slightly chunky.

Make dressing

In a small bowl whisk together mayonnaise, Greek yogurt, honey, soy sauce, and fresh lime juice until smooth.

Combine filling

Add the dressing to the flaked tuna along with thinly sliced green onions, finely diced celery, finely diced red bell pepper, chopped cilantro, salt, black pepper, and chipotle powder (if using). Fold gently to combine, tasting and adjusting seasoning — add a bit more honey for sweetness or a pinch more salt if needed. Refrigerate while preparing other components for 10–15 minutes to let flavors meld.

Sweet Slaw

In a mixing bowl combine shredded cabbage, shredded carrot, and julienned apple. In a small jar or bowl whisk together rice vinegar, honey, olive oil and salt until honey dissolves. Pour the dressing over the cabbage mixture and toss to coat evenly. Let sit 5–10 minutes so the slaw softens and absorbs the dressing. Taste and adjust with a pinch more salt or a splash more vinegar if desired.

Tortillas & Assembly

Warm the tortillas: heat a dry skillet over medium for about 30–45 seconds per side until pliable and lightly toasted, or wrap stack in a damp paper towel and microwave 20–30 seconds until warm.

Assemble tacos: place about 2 tablespoons of sweet slaw on each warm tortilla, top with 2–3 tablespoons of the sweet tuna mixture (or to taste). Add a couple slices of avocado, garnish with extra cilantro leaves and a squeeze of lime. Add hot sauce if desired.

Serve: arrange tacos on a plate and serve immediately while tortillas are warm. Leftover tuna can be refrigerated in an airtight container for up to 2 days.