First make the coleslaw. Mix the shredded cabbage and radish in a medium mixing bowl. In a separate small mixing bowl, mix the remaining coleslaw ingredients to create the dressing and taste for possible flavor adjustments. It shouldn't need salt but check for your own liking.
Add the dressing to the cabbage mix and stir to blend well. Set aside.
Slice the eggplant in half lengthwise, so you have long halves of eggplant. If you want, you can use a skewer to grill them, or just grill them without the sewer. Brush a little of the oil on each eggplant, cut side up, and sprinkle some or a combination of the three spices. Use the seasonings to suit your taste. Get creative and have fun!
Grill eggplant on both sides until it is slightly caramelized-charred, and tender and soft all the way through, and the skin is tender to the bite. If it appears dry, use the water-tamari-lime mixture and moisten the eggplant using a pastry or bbq brush.
Toss the scallions in some oil and add to the grill, or grill without oil if you want. When the eggplant and scallions are done, set them aside, and warm the tortillas on the grill. These particular tortillas need a good warming in order to be at their best.
Build your tacos by first putting coleslaw, then one eggplant per taco, and then one scallion per taco. Top with avocado, hot sauce or any other suitable garnish or topping. Add a few sprigs of cilantro, and devour as soon as possible!