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Make the chipotle yoghurt: Mix the yoghurt and chipotle paste together. Add a little more paste if you like it hotter. Put into a small serving bowl.
Prep the toppings: Put the shredded cabbage, diced red onion, chopped avocado and lime wedges into separate bowls.
Warm the tortillas: Place a dry frying pan over medium heat. Heat the tortillas two at a time for 2 minutes, flicking a little water onto them with your fingers and turning halfway. Wrap in a clean tea towel to keep warm.
Coat the fish: Mix the cumin, smoked paprika and flour with a pinch of salt and pepper. Dip the fish fillets into the spiced flour, making sure they are well covered on both sides.
Fry the fish: Heat a tablespoon of coconut oil in the frying pan over medium heat. Fry the fish for 2-4 minutes on each side depending on thickness, until just cooked through.
Flake and serve: Remove from the heat, flake the fish into bite-sized chunks and put onto a serving plate. Bring everything to the table and let everyone build their own tacos.