1-First Step: Start by lining a large baking sheet with parchment paper or a silicone liner to prevent sticking and make cleanup easy. This step ensures your fish bakes evenly and stays moist.

2-Second Step: In a small dish, combine 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper to create your seasoning mix. This blend adds depth and flavor to the fish without any fuss.

3-Third Step: Sprinkle the seasoning mix evenly over both sides of the 1 1/2 lb tilapia fillets. Then, drizzle the fish lightly with 1 Tbsp olive oil and add a dot of 1 Tbsp unsalted butter on each piece for extra richness.

4-Fourth Step: Preheat your oven to 375 degrees Fahrenheit and place the seasoned fish on the prepared baking sheet. Bake for 20 to 25 minutes until the fish is flaky and cooked through, reaching an internal temperature of 145 degrees Fahrenheit.

5-Fifth Step: While the fish is baking, whisk together the fish taco sauce ingredients: 1/2 cup sour cream, 1/3 cup mayonnaise, 2 Tbsp lime juice, 1 tsp garlic powder, and 1 tsp sriracha sauce until well blended. Let it sit for a few minutes to let the flavors meld.

6-Sixth Step: In a dry skillet or griddle over medium to high heat, quickly toast the 24 small white corn tortillas for about 30 seconds per side. This step gives them a nice char and flexibility for assembling.

7-Seventh Step: Once the fish is done, remove it from the oven and optionally broil for 3 to 5 minutes to brown the edges for added texture. Let it cool slightly, then flake it into bite-sized pieces.

8-Eighth Step: Assemble the tacos by placing the flaked fish on each toasted tortilla first. Add the toppings: 1/2 small purple cabbage shredded, 2 medium avocados sliced, 2 roma tomatoes diced if using, 1/2 diced red onion, and 1/2 bunch cilantro with stems removed.

9-Ninth Step: Finish each taco with a generous sprinkle of 4 oz (1 cup) grated Cotija cheese and a drizzle of the fish taco sauce. Serve immediately with 1 lime cut into 8 wedges for squeezing over the top.