1-First step: Make the sauce Start by mixing the sauce so the flavors have time to blend. In a small bowl, 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 it and add a little more sriracha if you want more heat. Cover and refrigerate while you cook the fish.

2-Second step: Prep the toppings Shred 1/2 small purple cabbage, dice the 2 roma tomatoes and 1/2 red onion, chop the 1/2 bunch cilantro, slice the 2 avocados, and grate the 4 ounces Cotija cheese. Cut the lime into 8 wedges. Having everything ready before cooking makes the whole process smoother, especially on a busy weeknight.

3-Third step: Season the tilapia Pat the 1 1/2 pounds tilapia dry with paper towels. This helps the fish brown better and keeps it from steaming in the pan. Sprinkle it with 1/2 teaspoon cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Make sure the seasoning is spread evenly on both sides so every bite tastes balanced.

4-Fourth step: Cook the fish Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat. Once the butter melts and starts to foam, place the tilapia in the pan. Cook for about 2 to 3 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. Tilapia cooks quickly, so keep an eye on it to avoid drying it out.

5-Fifth step: Warm the tortillas While the fish rests, warm the 24 small white corn tortillas in a dry skillet over medium heat for about 20 to 30 seconds per side, or wrap them in foil and place them in a low oven. Warm tortillas are softer, more flexible, and much less likely to crack when filled.

6-Sixth step: Assemble the tacos Lay out the warm tortillas and add a few pieces of fish to each one. Top with shredded cabbage, sliced avocado, diced tomato, red onion, cilantro, and Cotija cheese. Finish with a spoonful of sauce and a squeeze of lime. The layers matter here because each one gives you a different taste and texture.

7-Final step: Serve right away Fish tacos are best served fresh while the tortillas are warm and the fish is tender. Set out extra lime wedges and sauce so everyone can build their tacos the way they like. For a simple family dinner, serve with rice, beans, or a crisp side salad.