1/2 Cup Mayonnaise
1/2 Cup Sour Cream
Lemon Zest (about 1/2 tsp or more)
Lime Zest (about 1/2 tsp or more)
Juice from 1/2 of a lime
1/4 Tsp Cumin
1 Tsp of Sriracha (or more for spice)
Mix the first 7 ingredients together in a medium bowl to make the cream sauce. Set aside.
In a small dish, mix the cumin, chili powder, garlic powder, smoked paprika, and cayenne pepper together. Season the tilapia with salt and pepper on both sides. Sprinkle the spice mix onto both sides of the tilapia pieces and rub it in.
Cut each piece of tilapia into 3-4 strips. Coat each piece, first, into the flour, then the eggs, then the breadcrumbs.
In a large deep skillet, add oil to about 1/2 inch deep. Heat the oil to 350 degrees. (you can put 1 drop of water in it to check if it’s ready) Add 1/2 of the tilapia pieces and fry over moderate heat, turning once, until golden. About 3-5 minutes on each side.
Drain the fish on paper towels. Repeat with remaining fish.
In a separate medium fry pan, heat oil to fry the tortillas. When the oil is hot enough, fry each tortilla for about 10-20 seconds on each side (it will bubble up) and place it on a paper towel lined dish.
Serve the fish in the tortillas with all the remaining fresh ingredients.