Start by preheating your grill or stovetop. A flat grill or a skillet works wonders. Now, take your tilapia fillets and pat them dry using a paper towel. This helps in achieving a nice sear. Mix together the olive oil, lime zest, sea salt, black pepper, smoked cayenne, and cumin in a small bowl. Brush the seasoning mix over the fish fillets, covering them generously.

If you’re using a grill, place the fish directly onto the grill grates. Cook for about 4-5 minutes on each side, depending on thickness, until the fish is flaky and opaque. If you’re using a skillet, heat it over medium-high heat and place the fish in the pan.  Flip them carefully, making sure not to break the fillets. Once done, remove the fish from the grill or skillet and let it rest for a couple of minutes before flaking it with a fork.

While the fish is grilling, you can prepare the sauce. In a medium mixing bowl, combine the sour cream, mayonnaise, lime juice, honey, Sriracha, and garlic powder. Stir until smooth. Taste and adjust the seasoning. If you like it spicier, add more Sriracha.

For the tortillas, you can either grill them for a few seconds on each side or warm them in a skillet. This softens them up and makes them a perfect wrap for your fish.

Once everything is prepared, it’s time for the fun part: assembling your tacos. Lay a warm tortilla flat on a plate. Flake a generous portion of fish in the center. Top it with shredded cabbage, diced tomatoes, red onions, and slices of avocado. Drizzle with the sauce you prepared earlier. Add a sprinkle of Cotija cheese and finish with a squeeze of fresh lime juice.

Serve your tacos with additional lime wedges and cilantro on the side. Let your guests build their own tacos for a fun, interactive dining experience.