5-10lettuce leavesseparated, washed, and patted dry
Place all of the sauce ingredients into the bowl of a food processor and process until smooth. Transfer to a small bowl and chill until ready to assemble the sandwiches.
Combine cornmeal, chili powder, cumin, oregano, salt, garlic powder, onion powder, and cayenne in a wide, shallow bowl. Carefully pat dry each tilapia filet and dredge one at a time in the cornmeal mixture, making sure to completely cover each filet. Set aside on a clean plate.
Heat the vegetable oil in a large sauté pan on medium-high heat. As soon as it’s hot, pan fry the fish 4-5 minutes on each side. Cook in batches if necessary to avoid overcrowding the pan. The fish will flake easily when done.
Once the fish is cooked, assemble sandwiches by placing a filet on each bun, then topping with lettuce, tomato, and the prepared avocado lime sauce.
Lightly brush the buns with butter and toast for another layer of flavor and crunch.