Instructions

1. In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, cayenne (if using), salt, and black pepper.
2. Pat the tilapia fillets dry with a paper towel and coat both sides with olive oil. Rub the spice mixture evenly over both sides of each fillet.
3. Heat a large non-stick skillet over medium-high heat, adding olive oil if needed. Cook the fillets for 3-4 minutes per side, until the fish is opaque and flakes easily. Remove from heat and let rest for a few minutes before breaking into chunks.
4. In a blender (affiliate link) or food processor, combine avocado, sour cream (or Greek yogurt), lime juice, garlic, cilantro, olive oil, and salt. Blend until smooth. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
5. Place a layer of shredded red cabbage on each tortilla. Top with chunks of blackened tilapia, a drizzle of avocado cilantro sauce, diced onion, and chopped cilantro.
6. Serve with lime wedges for squeezing over the top.