Heat up small frying pan, add 1 teaspoon canola oil. Lay tilapia filet in oil. Season with salt. Cover with lid and cook for 5 minutes. Flip, and cook another 2-3 minutes. Until fish is 165 degrees inside.
While fish is cooking, PREPARE ORANGE SALSA: Remove peel and pith, and section one Cara Cara orange. Slice each section in half so there are two shorter sections. Add 1 tablespoon diced red onion, 2 tablespoon thawed corn, 1-2 teaspoon lime juice, and ¼ teaspoon salt. Mix together and set aside.
Wash a 2 inch wide wedge of green cabbage and a handful of cilantro. Thinly slice cabbage and chop cilantro. Add cilantro to orange salsa. Set both aside.
PREPARE WHITE SAUCE: Add 2 teaspoon plain yogurt, 1 teaspoon milk, and ½ teaspoon lime juice. Whisk together until smooth.
When fish is flaky and done cooking, assemble tacos by dividing ingredients into 2. Layer the shredded cabbage, fish filet, then the orange salsa onto both tortillas. Top with white sauce, a squeeze of lime, and additional cilantro if desired.
Optional additional ingredients: Jalapeno (add to the orange salsa), avocado, lettuce, and tomato.