1-First Step: Prep the pan and fish Start by lining a large baking sheet with parchment paper or a silicone liner. This helps with cleanup and keeps the fish from sticking. Preheat your oven to 375°F so it is ready when the fish is seasoned. Pat the 1.5 pounds of tilapia dry with paper towels. Dry fish picks up seasoning better and bakes more evenly. If the fillets are very thick in some spots and thin in others, try to keep them in even pieces so they cook at the same pace.

2-Second Step: Season the fish In a small bowl, mix 0.5 teaspoon cumin, 0.5 teaspoon cayenne pepper, 1 teaspoon salt, and 0.25 teaspoon black pepper. Sprinkle the seasoning evenly over both sides of the tilapia. Press it in gently with your fingers so it sticks well. Next, lightly drizzle the fish with 1 tablespoon olive oil and dot it with 1 tablespoon unsalted butter. The oil helps the seasoning bloom, while the butter adds a richer taste and keeps the fish juicy as it bakes.

3-Third Step: Bake until flaky Place the fish on the lined baking sheet and bake at 375°F for 20 to 25 minutes. The exact time can vary depending on how thick your fillets are. The fish should look opaque and should flake easily with a fork when done. If you want a little browning on top, turn on the broiler for the last 3 to 5 minutes. Keep a close eye on it during this step, because fish can brown quickly. You want light color, not dryness.

4-Fourth Step: Whisk together the best fish taco sauce While the fish is baking, make the sauce. In a 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 sauce, or more if you like extra heat. Mix until smooth and creamy. This sauce is what gives the tacos that restaurant-style finish. It is tangy, cool, and just a little spicy. If you want a thicker sauce, let it sit in the fridge while you finish the rest of the meal.

5-Fifth Step: Prepare the toppings As the sauce comes together, get your toppings ready. Shred 0.5 small purple cabbage, slice 2 medium avocados, dice 2 roma tomatoes, dice 0.5 red onion, and chop 0.5 bunch cilantro after removing the stems. Grate 4 ounces cotija cheese so it is ready for sprinkling. Cut 1 lime into 8 wedges for serving. These wedges are important because a final squeeze of lime wakes up the whole taco and makes the fish and sauce taste even fresher.

6-Sixth Step: Toast the tortillas Warm 24 small white corn tortillas on a dry skillet over medium-high heat. Toast each one for a few seconds per side until soft, warm, and lightly blistered. This step adds flavor and keeps the tortillas from tasting flat. If you are cooking for a crowd, stack the finished tortillas in a clean kitchen towel to keep them warm while you assemble the rest. A little warmth makes the tacos easier to fold and eat.

7-Final Step: Assemble and serve Flake the baked fish into pieces and add it to the toasted tortillas. Top with shredded purple cabbage, sliced avocado, diced tomatoes, diced red onion, and chopped cilantro. Sprinkle with cotija cheese and drizzle with the creamy sauce. Serve right away with the lime wedges on the side. For a fun meal, set everything out buffet-style and let everyone build their own tacos. It keeps dinner relaxed and makes picky eaters more likely to dig in.