1-Prepare the Fish: Start by seasoning 1 1/2 pounds of tilapia with 1/2 teaspoon cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the fish with 1 tablespoon olive oil and top it with 1 tablespoon unsalted butter for added richness. This step lets the flavors soak in before baking for 20-25 minutes.

2-Cook and Assemble: After baking, broil the fish for 3-5 minutes to get those browned edges that add a nice crunch. While the fish cooks, toast the 24 small white corn tortillas on a dry pan over medium-high heat for about 30 seconds per side. Layer the fish on the tortillas, then add toppings like shredded purple cabbage, sliced avocados, diced roma tomatoes, diced red onion, cilantro, and cotija cheese. Pair with our Mojito recipe for a complete meal.

3-Finish with Sauce and Serve: Mix the sauce by combining 1/2 cup sour cream, 1/3 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon garlic powder, and 1 teaspoon sriracha sauce. Drizzle it generously over the tacos for that creamy kick. Serve with lime wedges on the side to add extra zest, and remember that using plenty of sauce enhances the texture and flavor.