Melt the coconut oil in a saucepan over medium to low heat. Add your walleye or crappie fillets.
Sprinkle creole seasoning (or seasoning of your choice) over top and bottom of fillets. Cook on low until completely cooked.
Break up the fillets into small pieces.
Assemble your tacos using two corn tortillas and the small pieces of fish. Add a small amount of chipotle peppers in adobo sauce, cheese, cilantro, tomato and avocado. Serve warm.