In a small dish, mix together chili powder, cumin, garlic powder, and red pepper. Sprinkle the fish with the mixture and some salt.
Preheat oil in a large non-stick skillet and cook fish over medium-high heat on each side for 4-5 minutes until blackened and cooked throughout. When done, flake into 2-3 inch pieces.
For the Pico de Gallo:
In a bowl, mix together tomatoes, onion, jalapeno, cilantro, and lime juice.
For Serving:
Lightly spray tortillas with oil and grill tortillas on a non-stick fry pan or a griddle for 20 seconds each side.
Fill tortillas with tilapia, cabbage, lettuce, corn, and pico de gallo. Top with sour cream and serve with a lime wedge.
Notes
*You can substitute with store bought pico de gallo too. **You can use regular frozen or canned corn if you can't find roasted or don't want to roast your own. I pan roasted mine in a lightly greased non-stick skillet over high heat, stirring occasionally, until lightly browned (about 3-4 minutes).