Step 1

In a small bowl, combine the spices - cumin, red pepper flakes, paprika, garlic powder, onion powder, cayenne pepper (HOT!), salt and pepper. Pat dry the tilapia and rub the spice mixture on both sides of the fish.

Step 2

Cover the fish and refrigerate it for at least two hours.

Step 3

If Baking: Lay fish on baking sheet lined with parchment paper. Bake at 450 degrees for approximately 8-10 minutes, or until fish flakes easily. Baking time will depend on thickness of fish. After baking, top each filet with a teaspoon of butter.

Step 4

If Pan Frying: Heat a cast iron skillet to medium high heat, and heat up one tablespoon of oil. Add two pieces of tilapia at a time, and cook on both sides until the fish flakes easily with a fork. This should take about two minutes per side. Repeat for remaining fish.

Step 5

Mix the cabbage, red onion, radish, jalapeño, cilantro, and rice wine vinegar. Set aside. (This can be prepared in advance and stored in the refrigerator.)

Step 6

Using a food processor, combine the avocado, sour cream, cilantro, garlic salt, lime juice, and hot sauce. Whip until creamy. Don't prepare this too far in advance of serving.

Step 7

Heat up tortillas in microwave by laying them on a slightly damp paper towel.

Step 8

Arrange tacos. On warm tortillas, layer a generous piece of tilapia, topped with veggie slaw, and avocado crema. Optional toppings include cotija cheese, jalapenos, and hot sauce. Serve immediately.