In a small bowl, combine 2 teaspoons sweet paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ¼ teaspoon cayenne pepper, and salt and black pepper to taste to create the seasoning.

In a separate bowl, whisk together the zest and juice of 2 limes, 2 minced garlic cloves, ¼ cup chopped cilantro, and ½ cup plain Greek yogurt (or sour cream). Season with salt to taste. Let the sauce sit for at least 10 minutes.

Soak ½ cup diced red onion in cold water for 5-10 minutes then drain. Combine the drained onion with 1 cup diced fresh pineapple, 1 finely chopped jalapeño, juice from 1 lime, and a pinch of sea salt in a medium bowl.

Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Coat 4 tilapia fillets with the seasoning and cook for 3-5 minutes on each side until browned and reaching an internal temperature of 145°F.

Once cooked, break the tilapia into large pieces and fill each tortilla, top with pineapple salsa and cilantro lime sauce.