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 easy. Slice the avocados, dice the tomatoes and red onion, shred the purple cabbage, chop the cilantro, and cut the lime into wedges. Having everything ready before the fish comes out of the oven makes taco night smooth and stress-free.

2-Second step: Season the fish Place the tilapia fillets on the prepared baking sheet. In a small bowl, mix together 1/2 teaspoon cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle the seasoning evenly over both sides of the fish. This simple blend gives the fish tacos their bold, savory flavor without overpowering the mild fish.

3-Third step: Add the fat and bake Drizzle the fillets with 1 tablespoon olive oil and dot the fish with 1 tablespoon unsalted butter. Bake for 20 to 25 minutes, or until the fish flakes easily with a fork. If you like browned edges, switch the oven to broil for 3 to 5 minutes at the end. Keep a close eye on it so the fish turns golden without drying out.

4-Fourth step: Make the creamy fish taco sauce While the fish bakes, whisk together 1/2 cup sour cream, 1/3 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon garlic powder, and 1 teaspoon sriracha sauce. Taste and adjust the sriracha if you want more heat. The sauce should be smooth, creamy, and a little tangy. If you want a thinner drizzle, add a tiny splash of water or more lime juice.

5-Fifth step: Warm the tortillas Heat a dry skillet over medium-high heat and toast the 24 small white corn tortillas one at a time until they are warm and flexible. A few seconds per side is usually enough. This step helps the tortillas taste fresh and keeps them from breaking when you fill them. If you are cooking for a crowd, wrap the warmed tortillas in a clean towel so they stay soft.

6-Final step: Assemble the tacos Flake the fish into bite-size pieces. Add it to each tortilla, then top with shredded purple cabbage, sliced avocado, diced tomatoes if using, red onion, cilantro, and cotija cheese. Drizzle generously with the creamy fish taco sauce and finish with a squeeze of lime. Serve right away while everything is warm and crisp.