Tacos
1 ½ lb tilapia

1 tsp ground cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp paprika
½ tsp cayenne pepper
1 tsp salt
¼ tsp black pepper
1 Tbsp olive oil
1 Tbsp butter

24 small white corn (or flour) tortillas

Sauce
1/2 cup sour cream
1/3 cup Mayo
2 Tbsp lime juice (from 1 medium lime)
1 tsp garlic powder
1 tsp Sriracha sauce, or to taste

Toppings
½ small purple cabbage, shredded
2 medium avocado sliced
2 Roma tomatoes diced (optional)
½ diced red onion
1 cup cheese, grated (cotija, feta, cheddar or whatever you like)
Corn chips (optional, but they add an extra crunch)
1 lime cut into 8 wedges to serve

1. Mix spices in a small bowl. Sprinkle evenly over both sides of tilapia.
2. Drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 25 minutes.
3. While the fish is cooking, combine taco sauce ingredients in a bowl and whisk until blended. Prep the rest of your toppings.
4. To serve, quickly toast the corn tortillas on a large dry skillet over medium/high heat.
5. To assemble, place fish on taco, add remaining ingredients, sprinkle with cheese and finish with taco sauce and a squeeze of lime.