Place the cabbage, carrot, beetroot and ½ cup of the cilantro in a medium bowl. Toss to combine. Whisk mayonnaise, yogurt and half the lime juice in a small bowl until combined. Add dressing to the cabbage mixture and toss gently to combine.
Toss the fish in salt and paprika to coat evenly. Heat the oil in a large frying pan over medium-high heat. Cook the fish for 2-3 mins each side or until cooked through.
Meanwhile, heat the tortillas following packet directions.
Place tortillas on a board. Spoon coleslaw, fish, chili and remaining cilantro onto each tortilla. Drizzle with remaining lime juice. Roll up to enclose filling.
