Prepare the fish. Remove your fish from the paper and pat it dry. Add the almond milk into a shallow dish and set aside. Add the flour, salt and seasoning into a separate shallow dish. Mix together and set aside.
Coat the fish. Heat the oil in a large saute pan. Once hot, dip the fish filets into the almond milk and then into the flour mixture. Coat all sides of the fish with the flour.
Cook the fish. Add the filets into the hot pan. Sear on each side for 2 - 3 minutes per side (depending on the thickness of the fish).
While the fish is cooking, warm the tortillas.
Make the tacos. When ready to serve, break up the fish filets into smaller pieces and add them into the tortillas (1 filet per 2 taco serving). Top with cabbage, onions, cilantro and chili lime sauce!