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For the cabbage slaw and sauce, combine all ingredients and set aside to rest.
Combine the spices and toss with the tilapia fillets. Lightly coat a pan with canola oil, about ¼ inch, and cook the tilapia in batches, about 3 minutes per side, until flaky. Lay on a paper towel to drain while cooking the rest. Alternatively, you could place cooked Tilapia on a cooling rack and place in a 200°F oven to keep warm.
Wrap tortillas in a damp paper towel and microwave for 30 seconds or until warmed through. (You can also warm them on the stove, but they'll take longer!)
To assemble the tacos, place 2 pieces of fish in a tortilla, layer with slaw, toppings, and sauce. Squeeze fresh lime juice over the top before serving. Enjoy!