Generously season the fish filets on both sides with salt and pepper.
1 ½ lbs. Tilapia filets, Kosher salt and black pepper
In a 9x13 pan, or pan that will fit all the tilapia filets, mix together 2 Tbsp. olive oil, lime zest and juice, garlic, chili powder, cumin, smoked paprika and cayenne.
Zest and juice of 1 lime, 3 Garlic cloves, 3 tsp. chili powder, 1 ½ tsp. ground cumin, ¾ tsp. smoked paprika, ¼ tsp. cayenne pepper
Place the fish into the mixture and rub the paste onto both sides of the filets. Cover, chill and marinate for about 20- 30 mins
In a large non-stick skillet, heat 2 Tbsp. olive oil over medium high heat. Cook the filets for about 2-3 minutes on each side until nicely browned on the outside and flaky on the inside.Fish is cooked thoroughly when it reaches 145℉ internal temp.
Assemble the tacos by breaking the fish into chunks and placing in warmed or charred flour or yellow corn tortillas.
Top with optional garnishes: angel hair slaw, cilantro, spritz of lime and Chipotle Crema.
Chipotle Lime Crema
In a small bowl whisk together the crema ingredients. Serve over the fish tacos!
½ cup mayonnaise, ¼ cup sour cream, 3 teaspoon fresh lime juice, 3 chipotle chilies in adobo sauce, 1 large garlic clove, 2 Tbsp. milk