Pat salmon dry with paper towels. Place 1 Tbsp. agave nectar, chipotle peppers plus adobo sauce, water, paprika and garlic in a mini food processor. Cover and pulse 10 to 12 times or until mixture is a smooth paste. Set half of the chipotle mixture aside. Brush remaining chipotle mixture on both sides of salmon. Let stand for 10 minutes.

For slaw, place cabbage, carrot, green onion and 2 Tbsp. cilantro in a medium bowl. Add 1 Tbsp. lime juice, remaining 1 Tbsp. agave nectar and ¼ tsp. salt. Toss to combine. Cover and refrigerate until serving.

For yogurt crema, stir together yogurt, lime zest, cumin, remaining 2 Tbsp. lime juice and ¼ tsp. salt in a small bowl. Cover and refrigerate until serving.

Preheat a large grill pan or skillet over medium-low heat. Remove pan from heat; generously spray with nonstick spray. Return pan to heat. Add salmon; cook over medium-low to medium heat for 6 to 10 minutes or until salmon reaches 145°, turning halfway through. Transfer salmon to a cutting board. Loosely cover with foil and let rest for 10 minutes.

Brush reserved chipotle mixture on salmon. Flake salmon into large pieces using 2 forks.

To serve, top tortillas with slaw mixture and salmon. Drizzle with yogurt-crema. Garnish with radishes and additional cilantro, if desired. Serve with lime wedges.