Pat the fish fillets dry with paper towels. In a small bowl, mix paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper.

Brush fish with olive oil on both sides, then coat generously with the spice mixture.

Heat a large skillet (preferably cast iron) over medium-high heat. Add a splash of oil if needed. Cook fish for 3-4 minutes per side, until blackened and cooked through. Remove and let rest for a minute, then flake into large pieces.

While the fish cooks, warm tortillas in a dry skillet or microwave until soft.

Layer fish, cabbage, and a dollop of sour cream on each tortilla. Squeeze lime over the top and sprinkle with cilantro.