Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a mixing bowl, juice the limes and add the spices. Mix until combined.

Peel the garlic cloves and using a An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp or a chef’s knife, finely mince. Add this to the lime and spice mixture.

Add the fish to this mixture and turn it until it is well coated in the marinade. Refrigerate and let marinate at least 15 minutes.

Heat a frying pan to medium heat. Add the corn tortillas one at a time, flipping to warm both sides about 3 – 5 minutes total. Wrap the warmed tortillas in a clean dish towel and set aside.

Preheat a medium frying pan over medium heat, about 1 – 2 minutes. Remove the fish from the marinade and add to the pan. Cook the fish without moving it until the underside of the fish is white and opaque for about 3 minutes. Flip and cook the other side until white and opaque for about 2 – 3 minutes.

Transfer the fish to a separate dish. Flake the fish apart into large chunks and serve on warm tortillas with your choice of toppings!