In a medium bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper to create the marinade.
Add the chicken breasts to the marinade, coating them evenly. Cover and refrigerate for at least 15 minutes.
Preheat a grill or grill pan over medium-high heat.
Remove the chicken from the marinade and grill for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Transfer the grilled chicken to a cutting board and let rest for 5 minutes.
Slice the chicken into thin strips.
Warm the corn tortillas on the grill for about 30 seconds on each side until pliable and slightly charred.
Assemble the tacos by placing sliced chicken on each tortilla, then topping with shredded red cabbage, chopped cilantro, diced onion, jalapeño slices, and crumbled queso fresco.
Serve the tacos with lime wedges on the side for squeezing over the top.