Combine cabbage, mayonnaise, vinegar and sugar in a bowl, cover and chill. Combine flour, paprika, thyme, oregano, garlic powder, black pepper, salt and cayenne pepper in a shallow dish. Dredge fillet in flour mixture. Melt butter in a large skillet over medium-high heat. Add fillet and saute for 5 minutes. Turn fillet and saute another 4 minutes, or until fish flakes easily with a fork. Heat the tortillas in a dry cast iron skillet until brown spots appear. Keep warm, wrapped in foil in oven until all are cooked. Place fillet pieces on tortillas and top with cabbage mixture; roll and serve.
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