Place the fish fillets on a baking sheet lined with parchment paper. Drizzle the fillets with olive oil and sprinkle them with chili powder, cumin, paprika, salt, and pepper. Rub the spices onto both sides of the fish.
Bake the fish in the preheated oven for 12-15 minutes or until it is cooked through and flakes easily with a fork.
While the fish is baking, warm the flour tortillas in a dry skillet over medium heat for about 1 minute on each side until they are soft and pliable. Remove them from the skillet and set them aside.
In a small bowl, mix together the mayonnaise and lime juice to create a creamy lime sauce.
Once the fish is cooked, remove it from the oven and allow it to cool slightly. Use a fork to flake the fish into bite-sized pieces.
To assemble the tacos, place a spoonful of the flaked fish onto each tortilla. Top with shredded cabbage, diced tomatoes, diced red onion, and chopped cilantro. Drizzle the creamy lime sauce over the toppings.
Serve the fish tacos with lime wedges on the side for squeezing over the tacos.