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. Cheryl Wilson says:

    I have never tried a fish taco, but that looks delicious! Thanks for the opportunity to enter.

  2. Jessica says:

    I love fish tacos! I’ve never made them at home (WHY?!?!), but I recently enjoyed them at a Los Cabos restaurant. YUM!

  3. Liz Rogers says:

    Fish tacos?? Who would ever eat fish tacos. That sounds ridiculous. Or at least that is what I thought until last summer. We were visiting my husband’s grandparents in San Diego when my husband and brother-in-law decided to cook a thank you dinner for them. They fried up fresh fish they caught that morning and served it in lightly crisped tortillas with guacamole, lettuce, salsa and lime juice. I nearly fell over. Sold.

  4. Kristen says:

    I really enjoy fish tacos!! The kind that I had around here is at a restaurant called The Toasted Frog. They serve it with some tangy cole-slaw, mango salsa, a really spicy sauce (a little dab will go far) and lettuce, onions etc. It is SOOOOOOOO good!

  5. Karen says:

    I love fish tacos. I had Swordfish tacos at a family BBQ and I have to tell you that they were one of the most delicious things I have eaten. Any fish in a taco makes me happy! In a pinch Chronic Tacos rocks! (No, I did not get paid for this endorsement).

    I watch Cristina on OWN and I really enjoy her show. It appears that her recipes look as though any home cook can make them. They sure look good!

  6. Gina B says:

    Believe it or not, my favorite fish tacos are from a chain – Rubios! Fried and delicious! I think I ate 6 of them one time.

  7. Lucia says:

    In San Diego you have so many taco options…especially on Taco Tuesday just about anywhere in PB, or Wed at World Famous for their Lobster Tacos..but when it comes to fish tacos I’d have to say my favorite are the ones you can buy at a stand, by the beach on your way to Ensenada…remember when going to baja was no big deal, a simple weekend trip…so for now I’ll settle for making them at home :). Great post!

  8. Holly H. says:

    I love fish tacos! Sadly, I am the only one in the house that does, but I make them in hopes that they will come around!

  9. Kelly Schaefer says:

    I love fish tacos. The best I’ve ever had are at the Island Cow down on Sanibel Island, Florida! Would love to win this cookbook and I, too, watch her show on OWN. Many thanks! Kelly

  10. Cindy says:

    I never had fish tacos before, but I love fish dishes. I will be trying this recipe very soon.