Broiled Fish Tacos are a healthy, simple version of Southern California’s favorite taco.

Red snapper is simply marinated in oil, cumin, chili powder and lime juice, then it’s drained and broiled until it flakes apart easily.

close up of a broiled fish taco
I use white corn tortillas and topped them with homemade guacamole, the broiled fish, lettuce, cilantro, green onion and chunky tomato salsa.  Oh… and a squeeze of lime, of course.

broiled fish tacos on a blue plate
These broiled fish tacos are everything Cristina promises them to be- a simple, family-friendly, light dinner… that goes well with a tall margarita 🙂

Cristina Ferrare was the gorgeous and talented hostess of Cristina Ferrare’s Big Bowl of Love on Oprah’s OWN Network.  She has published a cookbook:  Big Bowl of Love– Delight Family and Friends with More than 150 Simple, Fabulous Recipes.  In her cookbook shares 150 family-friendly recipes for everything from starters and lunches to dinners and desserts. This recipe for Broiled Fish Tacos comes from this book.

The Best Fish Taco Recipes:

Broiled Fish Tacos
5 from 1 vote

Broiled Fish Tacos

A healthy, simple version of Southern California's favorite taco.
Prep: 25 minutes
Cook: 10 minutes
Marinating Time: 15 minutes
Total: 50 minutes
Servings: 4 servings (2 tacos per serving)
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Ingredients

Instructions 

  • Place fish fillets in a glass dish. In a small bowl, whisk together oil, cumin, chili powder and lime juice; pour over the fish. Cover with plastic wrap and let sit at room temperature for about 15 minutes.
  • Preheat the oven to broil setting (or highest baking temperature). Place foil-wrapped tortillas on the bottom rack. Spray a broiler pan with nonstick spray.
  • Remove fish from marinade and place on the broiler pan. Broil 3 inches from the heat source. Broil 7 to 12 minutes on one side only, keeping an eye on the fish to make sure it doesn't burn. It's cooked all the way through when the fish flakes apart easily. Transfer to a cutting board and flake apart into chunks. Remove tortillas from the oven.
  • Assemble the tacos: Place a tortilla on a work surface. Smear a heaping tablespoon of guacamole over the top of the tortilla. Add a few shreds of lettuce, several chunks of fish, a spoonful of salsa, a sprinkle of green onions and about ½ tablespoon of cilantro.
  • Serve immediately, with lime wedges for squeezing.

Notes

  • If preparing this recipe as GLUTEN FREE, just be sure to use a brand of corn tortillas that are known to be GF.

Nutrition

Serving: 1serving, Calories: 652kcal, Carbohydrates: 46g, Protein: 43g, Fat: 34g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 19g, Trans Fat: 0.1g, Cholesterol: 63mg, Sodium: 1292mg, Potassium: 1449mg, Fiber: 10g, Sugar: 7g, Vitamin A: 1942IU, Vitamin C: 30mg, Calcium: 207mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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161 Comments

  1. Patti Nelson says:

    Believe it or not, I have never had a fish taco, but am excited about tasting one, as I LOVE fish!!! Thank you so much for the recipe!

  2. Barbara Kramer says:

    LOVE fish tacos. In San Diego, my favorite place is Blue Water on India Street. Tacos are offered in a variety of flavors, blackened, chipolte,
    Eager to try the broiled fish tacos.

  3. Doreen says:

    Yumm…. I’m craving fish tacos … will have to make these very soon!!

  4. Naomi S. says:

    I love fish tacos! I’ve never attempted to make them myself, but your recipe sounds great, so I think I’ll give it a try. The best fish tacos I’ve ever had were down in Ensenada, Mexico…years ago on a family vacation.

  5. christina mccarthy says:

    I had always thought they sounded awful… till I tried them in Hawaii. Now I can’t get them enough! I can’t wait to try this recipe!!!

  6. Amanda says:

    I love fish tacos, but only the ones I make myself because all the other places that make them, make their sauces with chilies and/or peppers, which I’m allergic to. I love to experiment with the kinds of fish I use and make different sauces with them. I’m still working on getting my husband to try them though, he says that fish shouldn’t be inside tacos, only beef. One day he’ll try it though!

  7. Nancy L says:

    I actually have never had a fish taco…and I even lived in California for a short time! Your’s look fabulous and I am definitely going to give them a try.

  8. Paige says:

    Fish tacos are staple in our house! I love Elie Krieger’s recipe for Grilled Fish Tacos with Chipotle Cream…spicy, healthy and yummy!

  9. Debra Helmer says:

    Fish tacos!!! I’m from beef country….Alberta, Canada, but adore fish taco’s! The best I”ve had are from the Flying Fish Grill in Half Moon Bay, CA. At home, I serve mine on corn tortilla’s with chiptole mayo. To die for!!!

  10. Jenn says:

    Unfortunately, I don’t like fish tacos – I don’t eat seafood… but I LOVE tacos!