Into a food processor, add cilantro and jalapenos, process until coarsely chopped and mixed together. Add mayonnaise, sour cream, avocado and lime juice. Blend until smooth. Keep this sauce refrigerated until needed. Brush tilapia fillets with olive oil and grill over medium heat for 2-4 minutes per side, until cooked through. Heat tortillas on grill and spread 2 Tbls. of sauce on each warm tortilla. Place 1/2 of a fillet in center of each tortilla, add shredded cabbage, fold tortilla and top with salsa and sour cream. Garnish with fresh lime wedges.
Source: Tropical Aquaculture Products, Inc.
