Makes 4 tacos (can be doubled)
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
olive oil
2 limes
2 6-ounce tilapia fillets (or other mild white fish—see Kitchen Notes)
salt and freshly ground black pepper
4 6-inch flour tortillas
Prepare the fish. Mix the chili powder, cumin, cayenne pepper, 1 tablespoon olive oil and the juice of 1 lime in a small bowl. Arrange the fish fillets in a glass baking dish or on a nonreactive platter (no metal). Brush fillets on both sides with spice mixture and season with salt and pepper. Let marinate at room temperature for 15 to 30 minutes.
Heat a large nonstick skillet over a medium flame. Add enough olive oil to coat the bottom and sauté the fillets until browned and cooked through, about 4 minutes per side. Transfer to a plate and break into bite-sized chunks with a fork.
Warm the tortillas. Heat a large dry skillet over medium-high flame and slightly brown the tortillas one at a time, about 30 seconds per side. You can also nuke them in the microwave (they won’t brown, but they’ll be nice and pliable) or if you want to live authentically and dangerously, you can lay them directly over a gas burner, browning them briefly and carefully on both sides.
Assemble the tacos. Divide fish among four tortillas and add your favorite toppings. Cut the second lime in wedges and serve with the tacos.
