Pat the tilapia fillets dry with paper towels.

In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and pepper.

Heat olive oil in a skillet over medium-high heat.

Add the seasoned tilapia fillets and cook for about 3-4 minutes on each side until golden and cooked through.

While the fish cooks, warm the tortillas in a separate skillet or over the flame for a few seconds on each side.

In a mixing bowl, combine the shredded cabbage with lime juice, salt, and a pinch of pepper.

Once the fish is cooked, flake it into bite-sized pieces.

Take a warm tortilla, add a portion of the fish, and top with the cabbage slaw, diced tomatoes, and avocado slices.

Drizzle sour cream over the tacos for a creamy touch.

Garnish with fresh cilantro and serve immediately.