Slice the tilapia into 1-inch, even rectangles. Season with salt.
Set out 3 bowls for dredging. Place the milk, lime juice and honey in one bowl and whisk vigorously with a fork to get the honey to dissolve. Place the gluten-free flour in another bowl. Place the Glutino breadcrumbs or cornmeal and spices in the third bowl. Mix to evenly combine.
Coat the fish by first dredging in the flour. Shake off the excess then place in the milk mixture. Last, coat the fish in the seasoned bread crumbs shaking off any excess. Repeat with each piece.
In a medium-large non-stick or cast iron skillet, heat about ½ an inch of avocado oil to shallow fry the fish. Heat the oil over medium-high heat until hot and the fish sizzles when you add it to cook.
Working in batches, cook the fish for 2-3 minutes, turning every 20 seconds or so until golden, crispy and cooked through. Place on a paper towel lined plate to drain.
Serve by placing 2-3 fish chunks in each taco. Top with coleslaw, cilantro and lime juice and enjoy!