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honey lime fish tacos (df)

October 3, 2011 by Emily 23 Comments

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Honey Lime Fish Tacos I One Lovely Life
Anyone remember that honey lime tilapia I made a while back? Have you tried it yet? It’s really, really delicious.

Well, my aunt Nicki commented on the tilapia post and mentioned that she’d used it for fish tacos. Michael and I both drooled at that suggestion. We didn’t stop thinking about that idea, and when Michael’s brother Ben was coming into town, we knew that we had to give homemade fish tacos a try.

Oh, dear reader. They were incredible.


Honey Lime Fish Tacos I One Lovely Life Often, fish tacos are served with pickled onions and cabbage. Michael asked for no cabbage, and I thought pickled onions might compete with the honey-lime sauce of the tilapia, so these aren’t what you’d call traditional. Nevertheless and notwithstanding, we LOVED them!

Since we went cabbage- and pickled onions-free around here, we opted for some crisp iceberg and a sprinkling of cheese, and we topped them with honey-lime sauce. They were full of flavor and the fish and sauce were really able to shine.

Give them a try on your next taco night!

Honey Lime Fish Tacos I One Lovely Life

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Honey Lime Fish Tacos


★★★★★

5 from 4 reviews

  • Yield: 4-6 1x
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Ingredients

  • 6 (4-6oz) fillets tilapia
  • zest and juice of 2 limes
  • 1 Tbsp olive oil + more for cooking
  • 3 Tbsp honey
  • 3/4 tsp salt + more for dredging
  • 3/4 tsp pepper + more for dredging
  • 1/2 tsp garlic powder
  • 1/2c flour (white or whole wheat pastry flour work best)
  • small fajita-size flour tortillas
  • shredded lettuce, cheese, or other favorite taco toppings

Instructions

  1. Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 30 minutes up to 24 hours*
  2. When ready to cook, combine flour with a pinch of salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).
  3. Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook). Add additional oil to the pan if necessary.
  4. While tilapia is cooking, make honey-lime sauce by pouring leftover marinade into a saucepan and bring to a boil over medium heat. Boil 5-6 minutes until slightly reduced.
  5. To serve, break fish into large pieces and serve in tortillas with honey-lime sauce, lettuce and other favorite toppings.

Did you make this recipe?

Tag @onelovelylife1 on Instagram and hashtag it #onelovelyrecipe

 

Filed Under: Dairy Free, Recipes by Category, seafood

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Comments

  1. Pam Lynn says

    October 3, 2011 at 9:33 am

    Wow, these are beautiful to look at, I can’t imagine how great they must taste!

    Reply
  2. [email protected] says

    October 3, 2011 at 9:51 am

    These look amazing, and I don’t even usually like fish! I’m marking these to try soon.

    Reply
  3. Ali says

    October 3, 2011 at 11:26 pm

    Wow!!! look amazingly delicious, If I could only dive in my screen and have a bite at these 🙂 Honey lime fish tacos coming right up!!

    Reply
  4. SeaCuisine says

    October 5, 2011 at 12:46 pm

    This is a neat variation on the standard fish taco–and the pictures really look amazing! We recently tried our hand at a tilapia stir fry, and it was well worth our efforts!

    Reply
  5. Anna says

    October 5, 2011 at 10:20 pm

    This is great recipe. We are slowly getting tired of just plain, fried tilapia. The good news is I found good tilapia fillets from our favorite grocery store. Now, I have a new dish to serve for Mexican night. Thanks!

    Reply
  6. Russell at Chasing Delicious says

    October 6, 2011 at 12:17 pm

    Yum! I was just looking for a fish taco recipe. I wonder if this will work with flounder?

    P.s. your blog header is adorable!

    Reply
  7. Joy says

    October 13, 2011 at 11:17 am

    These do look outstanding!!! I see refried beans and what else in the background?

    Reply
    • emily says

      October 13, 2011 at 12:01 pm

      Joy, thanks! I served refried beans and my mexican-style rice. Loved it!

      Reply
  8. Mrs. Measurement says

    December 5, 2011 at 1:38 pm

    This sounds amazing! I’ll be making the honey-lime tilapia sans taco with a side of black beans, as my husband and I are watching our carb intake. Thanks so much for sharing your aunt’s recipe.

    Reply
  9. Colby Nordyke says

    January 19, 2012 at 9:45 am

    I am a chef at a University of Iowa Sorority and I frequently make this recipe for the 65 girls that live here. Absolutely amazing.

    Reply
  10. Stephanie Richardson says

    February 16, 2012 at 5:32 pm

    I just made these tonight… they are INCREDIBLE!! They will be staying in the supper rotation for quite awhile, I’m sure. I also tried your Mexican rice & it’s super yummy too! Glad I found your great blog. 🙂

    Reply
  11. Jenny B. says

    February 25, 2012 at 3:22 pm

    When I make fish tacos I use cabbage with cilantro and a bit of fresh jalapeno and I skip the cheese. All this adds tons of crunch and flavor. I cannot wait to try it with this fish!

    Reply
  12. Booper says

    February 26, 2012 at 11:20 pm

    Yumyumyum

    Reply
  13. Kyle says

    April 10, 2012 at 11:41 am

    My girlfriend and I made these this weekend and they were great. Served them with mango salsa and baked salsa rices. We’re definitely having them again. Do you think the recipe would work with grilled chicken?

    Reply
    • emily says

      April 10, 2012 at 11:53 am

      Kyle – I do think it would, though you’d need to cook it longer. My husband and I were just talking about how good chicken would be with the marinade, so we plan on trying it soon!

      Reply
      • Kyle says

        April 26, 2012 at 11:01 am

        I made it again today, but used orange juice instead of lime and added some chipotle chili powder. It turned out great.

        ★★★★★

        Reply
        • emily says

          April 26, 2012 at 11:21 am

          Yum! That sounds delicious!

          Reply
  14. Krista says

    June 8, 2012 at 11:37 am

    I have to thank you for your delicious recipe!! I make this for my family at least once if not twice a month. I have shared it with everyone I know. Delicious!!!

    ★★★★★

    Reply
    • emily says

      June 8, 2012 at 12:26 pm

      Krista – Thank you! You made my day!

      Reply
  15. Rani says

    November 14, 2012 at 8:36 pm

    These were absolutely delicious! The smell alone, was amazing!

    ★★★★★

    Reply
  16. Sarah says

    January 25, 2013 at 9:32 pm

    I have made these several times now – I absolutely love it – I think this recipe has turned me on to fish! I like putting the leftover fish on crackers the next day – yum. Thanks!

    Reply
  17. Cara says

    February 4, 2013 at 5:10 am

    I made these for part of my Super Bowl taco/fajita bar. I just made the marinade and grilled the fish. It was delicious, easy and I got a lot of compliments. I am allergic to garlic so I added some hot pepper flakes instead. Thanks for the inspiration!

    Reply
  18. Holly says

    September 10, 2013 at 6:47 am

    I made these last night, they are so good!! Its so simple and they don’t need alot of additions like most tacos. I put some sour cream and diced peaches on top, yum 🙂

    ★★★★★

    Reply

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Emily Dixon from One Lovely Life in a red dress in her kitchen. Hi! I'm Emily. Welcome to One Lovely Life, where you'll find fresh, flexible family recipes + inspiration for living your best life. I'm so glad you're here!

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