1. Prepare the slaw
In a bowl, combine shredded cabbage, chopped cilantro, lime juice, olive oil, salt, and pepper. Toss well and let it sit while you prepare the rest. The slaw will soften and absorb flavor as it rests.

2. Make the lime crema
Whisk together sour cream (or Greek yogurt), lime juice, garlic, and salt in a small bowl. Adjust the consistency with a splash of water if needed for drizzling.

3. Season the tilapia
Pat the tilapia fillets dry with paper towels. In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, cumin, salt, pepper, and cayenne. Rub the seasoning evenly over both sides of the fish.

4. Cook the fish
Heat olive oil in a skillet over medium-high heat. Add the fish fillets and cook for 2–3 minutes per side, or until blackened and cooked through. The fish should flake easily with a fork. Remove from heat and let rest.

5. Warm the tortillas
Heat tortillas in a dry pan or directly over a gas flame for 10–15 seconds per side. Keep warm wrapped in a clean towel.

6. Assemble the tacos
Flake the cooked tilapia and divide evenly among the tortillas. Top with a spoonful of slaw, drizzle with lime crema, and finish with avocado slices or cilantro if desired.

7. Serve immediately
Serve with lime wedges and extra hot sauce on the side.