1. Preheat your grill or grill pan to medium-high heat. If you’re using a grill pan inside, make sure it’s hot before you start cooking to get those beautiful grill marks.
2. In a small bowl, combine the smoked paprika, ground cumin, garlic powder, salt, and black pepper. Drizzle the olive oil over the fish fillets, then rub the spice mixture evenly on both sides of each piece.
3. Place the fish on the grill and cook for about 3-4 minutes per side, depending on thickness. The fish should be opaque and flake easily with a fork. Be careful not to overcook—it should remain tender and juicy.
4. While the fish is grilling, warm your tortillas on the grill for about 30 seconds per side, just until pliable and slightly charred. You can keep them wrapped in a clean kitchen towel to stay warm.
5. To make the spicy mayo, mix together mayonnaise, sriracha, lime juice, smoked paprika, and a pinch of salt in a small bowl. Taste and adjust the heat or acidity as you like. This sauce can be made ahead and refrigerated for up to 3 days.
6. Once the fish is done, let it rest for a minute before gently flaking it into bite-sized pieces using a fork.
7. Assemble the tacos: start with a warm tortilla, add a handful of shredded cabbage, top with flaked fish, drizzle generously with spicy mayo, and finish with fresh cilantro and a squeeze of lime.
8. Serve immediately and enjoy the explosion of textures and flavors!

One tip from my travels along the Spanish coast: don’t rush the resting step after grilling. Letting the fish sit for just a moment retains juiciness and makes it easier to break apart without falling apart too much. It’s a small detail but makes a big difference in every bite.