Mix yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt together in a bowl until smooth. Set aside.

Place corned beef in a saucepan over medium-low heat; cook, stirring occasionally, just until hot.

While corned beef is warming, place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. Repeat to warm remaining tortillas.

Arrange about 2 tablespoons coleslaw in the center of each tortilla; top each with about 3 tablespoons corned beef. Drizzle each taco with 2 tablespoons yogurt sauce; roll up to serve.