Preheat the oven to 425 degrees F. Melt butter in a microwave-safe dish. In a separate, small dish, mix the seasonings (smoked paprika through cayenne) until well-combined.
Dip fish fillet into butter, allowing excess butter to drip off. Then, dip fish into the seasoning and flip it around to coat the fillet on all sides.
Place an oven-proof skillet into the preheated oven let it heat through for a few minutes. Take it out, pour in remaining melted butter and add seasoned fish fillets. Bake fish for 13-15 minutes, or until cooked through.
Meanwhile, prepare the slaw by combining all ingredients together until well-combined. Set asdie to allow flavors to blend.
Prepare the salsa by combining the ingredients until well-combined; set aside.
Heat tortillas over an open flame until sligtly charred, flipping halfway through heating (about 20 seconds per side) or in the microwave, layered between moist papertowels.
Fill each tortilla with ~2.5 ounces fish, slaw, and salsa. Serve immediately.