1-First Step: Get everything ready Start by preheating your oven to 375°F. Line a large baking sheet with parchment paper or a silicone liner so cleanup is quick. Chop the cabbage, dice the tomatoes and red onion, slice the avocados, chop the cilantro, and cut the lime into 8 wedges. Grate the Cotija cheese and set all the toppings aside in separate bowls.

2-Second Step: Season the fish Place the 1.5 pounds of tilapia on the prepared baking sheet. Season both sides with 0.5 teaspoon cumin, 0.5 teaspoon cayenne pepper, 1 teaspoon salt, and 0.25 teaspoon black pepper. Drizzle the fish with 1 tablespoon olive oil, then dot the top with 1 tablespoon unsalted butter.

3-Third Step: Bake until flaky Bake the fish at 375°F for 20 to 25 minutes, or until it flakes easily with a fork. If you want a little more color on top, turn on the broiler for 3 to 5 minutes at the end. Keep a close eye on it so the fish does not dry out.

4-Fourth Step: Whisk the sauce While the fish bakes, make the sauce in a small bowl. Whisk together 0.5 cup sour cream, 0.33 cup mayonnaise, 2 tablespoons lime juice from 1 medium lime, 1 teaspoon garlic powder, and 1 teaspoon sriracha. Taste it and add a little more sriracha if you want extra heat.

5-Fifth Step: Warm the tortillas Set a dry skillet over medium-high heat and toast the 24 small white corn tortillas one at a time for a few seconds per side. You want them warm, soft, and lightly marked, not stiff or burnt. Stack them in a clean towel to keep them warm while you finish the rest.

6-Final Step: Assemble and serve Flake the cooked fish into pieces and place it inside the warm tortillas. Top each taco with shredded purple cabbage, sliced avocado, diced roma tomatoes, diced red onion, chopped cilantro, and grated Cotija cheese. Drizzle with the sauce, then finish with lime wedges on the side.