Preheat oven to 450°F. In a bowl, marinate the fish with 2 tablespoons olive oil and 1 tablespoon garlic. Season with salt and pepper; set aside.

Cut six 12-inch-square sheets of foil. Place 1/6 (about 2/3 cups) of fish mixture in center of each square. Fold diagonally in half in a triangle. Fold edges 2 or 3 times to make a packet. Place packets in single layer on baking sheet.

Bake fish 10-12 minutes, until packets puff slightly (carefully open a packet to check fish doneness; fish should flake easily with a fork).

Meanwhile, in a mixing bowl, whisk the mayonnaise, lemon juice, garlic, paprika, and 1/4 teaspoon salt. Add in shredded red cabbage and set aside.

In a dry skillet warm tortillas over medium heat until soft, about 15 seconds per side.

To serve, divide fish between toasted tortillas. Top with cabbage slaw. Serve immediately.