Preheat barbecue to high. Wrap tortillas in foil. In a small bowl, mix sour cream, cilantro, 1 tbsp (15 mL) grilling sauce and 1 tbsp (15 mL) lime juice.
Season tilapia with salt and pepper on a plate, then brush with remaining grilling sauce to coat evenly. Grill tilapia with barbecue lid closed, turning once after 3 to 4 min. set tortillas on upper rack of grill to warm through. Continue grilling tilapia until done, 2 to 3 min. more. Transfer to a platter. Remove tortillas from grill.
Flake on a platter with cabbage, avocados, cilantro cream and tortillas. Garnish with cilantro leaves.
Preheat oven to 450 °F (230 °C). Set wrapped tortillas on top rack to warm through, 2 to 3 min. Season tilapia with salt and pepper, and brush with remaining grilling sauce. Place fillets on parchment paper-lined baking sheet. Bake until cooked through, 7 to 8 min.
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