In a medium saucepan combine rice, ½ tsp. salt, and 1¾ cups water. Bring to a boil. Reduce heat and cover. Simmer gently until water is absorbed and rice is tender, about 15 minutes.
While rice cooks, in a small bowl mix together paprika, garlic powder, onion powder, thyme, oregano, black pepper, cayenne pepper, and ½ tsp. salt. Rub mixture on fish.
In a large, heavy skillet heat oil over medium-high. Add fish and cook, turning once, until blackened on both sides and cooked through, 3-5 minutes per side depending on thickness of fish. Transfer to a plate.
Stir cilantro and lime juice into rice.
In a medium bowl stir together yogurt and enough water to reach a smooth, pourable consistency.
In a large, dry skillet over medium, heat tortillas 1 at a time, flipping once, until heated through and pliable. Transfer to a plate and warm remaining tortillas, stacking them on top of each other.
Lay tortillas flat on a work surface. Divide rice between tortillas. Top with fish, drizzle with yogurt sauce, and sprinkle with cabbage. Fold bottom of tortilla over filling, fold in sides, and roll up. Place seam side down on work surface and repeat with remaining tortillas and filling. Serve warm.
