Tilapia Tacos

I wanted to make fish; I was tired of salmon; I vaguely remembered making this a long while ago. This is a quick and easy dinner, relying on the mild-flavored, easy-to-find, and budget-friendly tilapia. As written the recipe fed the two adults generously (the kids are not at a point where they'll countenance fish tacos). Source blog is here.

Ingredients
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)
salt and freshly ground black pepper
4 6-inch flour tortillas
Toppings such as chopped tomatoes, green onions, cilantro, salsa, avocado, whatever.

Instructions

1. 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. Brush fillets on both sides with spice mixture and season with salt and pepper. Let marinate at room temperature for 15 to 30 minutes.
2. 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.
3. Heat a large dry skillet over medium-high flame and slightly brown the tortillas one at a time, about 30 seconds per side. 
4. Divide fish among tortillas and add your favorite toppings. Cut the second lime in wedges and serve with the tacos.