On a shallow plate, combine coconut flour, arrowroot powder, salt, pepper and paprika, stir with a fork to combine.
Coat fish fillets with flour mixture, transfer to baking sheet and drizzle fillets with remaining 2 tablespoons of oil.
Bake fish fillets until cooked through, about 20 minutes, flipping halfway through baking. Remove fillets from oven and set aside.
In a medium bowl add coconut flour, arrowroot powder, golden flaxseed meal and salt, whisk to combine.
Make a well in the center of the flour mixture. Add milk and eggs and whisk batter until thoroughly combined.
Let tortilla batter rest for a few minutes, as coconut flour absorbs moisture and thickens slightly.
Heat about a half teaspoon of oil in a skillet over medium heat. Pour 1/4 cup of tortilla batter into the center of the skillet. With an off set spatula or the back of a spoon, smooth out batter to create an 6 inch tortilla.
Fry tortilla for about 2 minutes on each side. Repeat process with remaining batter, adding another half teaspoon of oil to the skillet for each tortilla. This makes about 8 tortillas.
To assemble tacos, first top each tortilla with shredded cabbage. Then cut the fish fillets into bite size pieces and divide equally among the tacos.
Garnish each taco with cubed avocado, sliced scallions, and finely minced cilantro. Finish off with a drizzle of Lime Crema (see below) and a squeeze of fresh lime juice.