Mix all ingredients for the cilantro-lime crema in a food processor or blender. Transfer to a jar or squeeze bottle and refrigerate until you’re ready to serve.

Pat thawed Tilapia loins dry with a paper towel. Season on both sides with 1 to 2 tbsp of your favorite taco seasoning.

Set a large stainless steel or heavy cast-iron skillet over medium-high heat until the pan is hot but not smoking, about 3 minutes. Add oil. Cook the Tilapia loins, about 4 minutes per side or until the fish flakes easily with a fork. Serve immediately with tortillas, cilantro-lime crema and lime wedges.