Zest the limes and quarter remaining fruit. Set aside.
Turn broiler to high and position rack 6 inches from heat. Place mahi in a flat pan. Combine 3 tbsps oil, salt, smoked paprika and coriander in a small bowl. Drizzle over the fish ensuring all surfaces are coated. Broil until fish is crispy golden brown and just cooked through, ~5-6 minutes. Be sure not to overcook. Keep warm and set aside. Keep broiler on.
Lay out tortillas in an even layer on a baking sheet. Toast tortillas in broiler until golden. Flip and toast another minute. Wrap in a towel to keep the tortillas soft.
Toss together lime zest, herbs and season with salt to taste. Break fillets into 8 portions, fill tortilla with fish and herb mixture. Serve with creme fraiche and lime wedges. Enjoy!