First, you want to "dry" your fish so the seasoning will stick to it. To do this, place each filet onto a paper towel & pat filet until dry.
Next, into a small bowl, add all of your dry seasoning ingredients.
Place your now dry tilapia filets onto a plate & evenly sprinkle your spices over the filets. Flip once the first side is seasoned and repeat the process until all of your spices have been used.
Heat a non-stick frying pan over medium heat. Spray with olive oil cooking spray when you are ready to add your fish.
Add 2-3 tilapia filets to your pan then pan fry your filets for 3-4 minutes on each side until completely cooked.
Remove filets from pan, cook any additional filets then set aside until it is time to make your tacos.
Heat a tortilla over medium heat in a non-stick pan to give your tortilla a good crisp.
Next, add 1/2-1 cup of Cilantro Lime Coleslaw to each tortilla (depending on your preference).
Top the coleslaw with 1/2-1 filet of blacked tilapia.
Drizzle on about 1 tbsp worth of Chipotle Lime Crema.
Garnish with cilantro & a splash of hot sauce (my favorite is this one from Tijuana Flats). Serve & enjoy!