For the Aioli, squeeze lemon juice into a bowl with mayonnaise stir in chopped cilantro. Set aside in the refrigerator.
Coat tilapia filets with olive oil and coat with salt, pepper, cumin and smoked paprika on both sides of your tilapia filet. Use a brush to evenly coat.
Preheat grill on high, and brush grates with oil to prevent sticking. Grill tilapia filets for about 2-3 minutes per side, until opaque.
For the rice. Add 2 tbsp butter into cooked rice. Add a squeeze of lime juice, salt and cilantro. Stir it all in until evenly incorporated.
Add rice, black beans, red cabbage to a bowl. Top with fish, cilantro aioli and serve!