Easy Tilapia Fish Tacos and Sauce

Preheat oven to 400° F. Spray a baking sheet with cooking spray and set aside. In a small bowl, whisk together the fish seasoning (everything except the lime juice).
2 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ¾ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne, ½ teaspoon oregano, ¾ teaspoon sea salt
Dry each tilapia fillet with a paper towel, and coat both sides with the seasoning. Place on the baking sheet, and cook for about 15 minutes, or until flaky and opaque. Tilapia is done when it reaches an internal temperature of 145° F.
4 tilapia fillets (about 4 oz each)
Using a blender, pulse the fish taco sauce ingredients until smooth, and refrigerate until serving.
½ cup sour cream, ½ cup olive oil mayonnaise, 3 tablespoon lime juice, 2 teaspoon minced garlic, 1 teaspoon Cholula, 1 small chopped jalapeño, deseeded, ½ teaspoon smoked paprika, ¼ teaspoon sea salt
Once the tilapia is done cooking, remove from the oven and drizzle lime juice over the top.
juice from 1 lime (squeeze on after baking)
Place slices of tilapia on the tortillas and top with avocado, cabbage, cheese, cilantro, and fish taco sauce. Enjoy!
8s warmed corn tortillas (I like to coat them with oil spray and cook them in a skillet), 1 avocado, shredded red cabbage, ½ cup cotija cheese (or queso fresco), cilantro