INGREDIENTS
3/4 tsp
ground paprika
3/4 tsp
kosher salt, divided
1/2 tsp
ground cumin
1/4 tsp
ground red pepper
2
tilapia fillets, cut crosswise into 1/2-in.-thick pieces
1 tbsp
canola oil
2 tbsp
canola mayonnaise
2 tbsp
plain whole-milk Greek yogurt
2 tbsp
finely chopped fresh basil
1 tbsp
fresh lime juice
1/2 tsp
water
8
(6-in.) corn tortillas, warmed
1 cup
shaved carrot ribbons
1/2 cup
thinly sliced radishes
1
avocado, peeled and sliced
4
lime wedges