In a medium bowl, create the salsa fresca by combining tomatoes, cilantro, onion, jalapeño, olive oil, and juice of 1 lime. Mix gently. Set aside.
Rub salt and chili powder on the tilapia fillets.
Heat a pan and sear both sides of the tilapia until fully cooked. This might take about 3 to 5 minutes per side depending on the thickness of the fillet. Remove the fish from the pan and chop into serving pieces (about 1 x 1 inch).
Cover the tortilla with paper towel and microwave for 30 seconds.
Lay each flour tortilla in a flat surface. Arrange about 1/2 cup of chopped tilapia, salsa fresca, and chopped cabbage over each tortilla. Top with a tablespoon of sour cream, and squeeze a little lime juice.
Transfer to a serving plate. Serve.
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