In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Generously coat both sides of your redfish fillets, and then rub the seasonings in.
Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add the redfish fillets. Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes easily with fork.
Remove the fish from the heat, warm the corn tortillas in a nonstick skillet over medium heat, cooking for about 30 seconds on each side.
Break up the redfish into 2-3″ pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top evenly with Cotija cheese, Pico de Gallo and drizzle of sriracha. Add a squeeze of fresh lime juice if desired. Enjoy!