In a mixing bowl, combine olive oil, cumin, paprika, salt, black pepper, and lime juice. Add the fish fillets and coat evenly. Let marinate for 10 minutes.

Preheat the grill to medium-high heat. Grill the fish for about 3-4 minutes on each side, or until cooked through and flaky.

Remove the fish from the grill and let it rest for a couple of minutes. Flake the fish into bite-sized pieces.

On each warmed tortilla, add a portion of the grilled fish, followed by shredded cabbage, pico de gallo, cilantro, and a drizzle of sour cream. Add hot sauce if desired.