Begin by combining the mayonnaise, chipotle pepper, and lime juice in a blender. Blend until the mixture is smooth. Season with salt and pepper to taste. Once complete, refrigerate the chipotle mayo until it is needed.

In a small bowl, thoroughly mix the paprika, Italian seasoning, cayenne pepper, garlic powder, onion powder, and black pepper. Set the prepared seasoning blend aside for later use.

Cut the mahi-mahi fillet lengthwise, then into large, evenly sized portions. Sprinkle the blackening seasoning over each piece, ensuring an even coating on all sides. Set the seasoned fish aside momentarily.

Preheat a skillet over medium-high heat, lightly spraying it with cooking spray. Place the seasoned mahi-mahi in the skillet and cook for approximately 3 to 4 minutes per side, or until each side is browned and the fish flakes easily. Remove the fish from heat and set aside.

Heat the tortillas either in a dry skillet over medium-high heat for around 30 seconds per side or in the microwave covered by a damp paper towel for 30-second intervals until warm and soft.

Place a few pieces of mahi-mahi down the center of each tortilla. Top each tortilla with a portion of shredded cheese, cabbage, diced tomatoes, and fresh cilantro. Drizzle with the prepared chipotle mayo and serve immediately.