1-Getting started with this fish tacos recipe is straightforward and fun, especially if you’re new to cooking. First, preheat your oven to 375°F and line a large baking sheet with parchment paper. In a small dish, mix together 1/2 teaspoon cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper, then sprinkle it evenly over both sides of the 1 1/2 pounds of tilapia.

2-Lightly drizzle 1 tablespoon olive oil on the fish and dot each piece with 1 tablespoon unsalted butter before baking for 20 to 25 minutes. For a nice char, broil for an extra 3 to 5 minutes. While the fish cooks, whip up the sauce by whisking 1/2 cup sour cream, 1/3 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon garlic powder, and 1 teaspoon sriracha sauce in a medium bowl until smooth. Explore grilled shrimp tacos for a variation that pairs well with this method.

3-Once everything is ready, quickly toast the 24 small white corn tortillas on a dry skillet over medium-high heat. To assemble, place the baked fish on the tortillas, add toppings like 1/2 small purple cabbage (shredded), 2 medium avocados (sliced), 2 roma tomatoes (diced, if using), 1/2 red onion (diced), and 1/2 bunch cilantro. Finish with a sprinkle of 4 ounces cotija cheese and a drizzle of the sauce, then serve with 1 lime cut into 8 wedges for squeezing.