1-First, preheat the oven to 375°F and line a baking sheet with parchment paper. In a small bowl, mix 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper. Sprinkle this evenly over both sides of the 1 1/2 lb tilapia, then drizzle with 1 Tbsp olive oil and dot with 1 Tbsp unsalted butter.

2-Bake the fish for 20-25 minutes until it’s flaky. For extra crispiness, broil for 3-5 minutes at the end; keep an eye on it to avoid burning.

3-While the fish cooks, make the sauce. In a medium bowl, whisk together 1/2 cup sour cream, 1/3 cup mayonnaise, 2 Tbsp lime juice from 1 medium lime, 1 tsp garlic powder, and 1 tsp sriracha sauce until it’s smooth.

4-Toast the 24 small white corn tortillas on a dry skillet over medium-high heat for a quick minute per side to warm them up and add flavor.

5-To assemble, place the baked fish in the tortillas. Add toppings like 1/2 small purple cabbage, 2 sliced medium avocados, 2 diced roma tomatoes if you like, 1/2 diced red onion, 1/2 bunch cilantro with stems removed, and 4 oz grated cotija cheese. Drizzle the sauce over the top and serve with lime wedges.