Move oven rack to the highest position in your oven and preheat the broiler to high or 500 degrees. Line a rimmed, baking sheet with foil.

In a small bowl combine the cumin, coriander, onion and garlic powder. Pour in the olive oil, lime juice and cornstarch, mix to combine.

Place the tilapia (with the dark vein-side facing up) onto the prepared pan and season with salt and pepper. Broil for 3 to 4 minutes.

Carefully flip the tilapia and divide the chipotle-lime mixture, use a brush to spread it over the top of the fish and then broil for an additional 4 to 6 minutes or until the fish is cooked through, opaque and flakes easily.

Use a fork to break the fish into large pieces and place a few onto a pan-toasted yellow corn tortillas (see below). Top with Mexican slaw and any other toppings you like.

To cook the pan-toasted tortillas: Heat a non-stick or cast iron skillet on medium to medium-high heat. Cook for a few minutes per side until crispy and golden.