- 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
- 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*
- 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).
- 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.
- 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.
- To serve, break fish into large pieces and serve in tortillas with honey-lime sauce, lettuce and other favorite toppings.