In a bowl, combine the jicama, carrot, and shredded cabbage.
Remove the leaves the sprigs of cilantro. Combine the cilantro with the cottage cheese, lime juice, and adobe sauce in a food processor, until the consistency is smooth and creamy.
Mix ½ cup of sauce with the jicama slaw and set aside. Reserve the remaining sauce for dipping.
Season the tilapia with salt and pepper. Heat the olive oil over medium-high heat in a non-stick cooking pan. Sear the tilapia until golden brown, cooking 3-4 minutes, turning once, or until internal temperature is 145 degrees.
Slightly flake the fish with a fork. Place the tilapia in the warm tortillas and top with the slaw. Serve the tacos with reserved sauce.