In a mixing bowl, combine cumin, paprika, salt, and black pepper. Rub the spice mixture onto both sides of the tilapia fillets.

Heat olive oil in a skillet over medium heat. Add the tilapia fillets and cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

In a small bowl, mix together lime juice, mayonnaise, minced garlic, and hot sauce until well combined.

Warm the corn tortillas in a dry skillet or microwave until pliable.

Place a piece of cooked tilapia on each tortilla, then top with shredded cabbage, diced tomato, sliced avocado, and chopped cilantro.

Drizzle the prepared sauce over the top and add a dollop of sour cream.