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Honey Lime Fish Tacos

  • Yield: 4-6 1x


  • 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


  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.