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)
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Like this? Leave a comment below!
5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Rate This Recipe




161 Comments

  1. Rose Atwater says:

    I have never had a fish taco and honestly, have never wanted to try one…until now. Your pictures and description *almost* change my mind about them! rose.m.atwater(at)gmail(dot)com

  2. Haley says:

    I’m not much of a fish fan…but I’m a big chicken taco fan and I use a similar recipe to the one above for the same marinade 🙂

  3. Amy says:

    I am a fan of fish tacos in restaurants, but I’m afraid to make them at home. So I never have. I’m kind of weird about fish. I never liked fish as a child/adolescent, and I’m just now developing a taste for it (though I’m still pretty picky).

  4. Lynda Clark says:

    I thought that fish tacos sounded weird until I moved near the Mexican border of Arizona for a while and was given some by a co-worker. When done well, they are sheer heaven, especially with lots of squeezed lime and pickled onions.

  5. Lois Schmucker says:

    I just had fish tacos recently for the very first time and loved them.

  6. Mary says:

    I love fish tacos. I made some pretty good ones last week with a lime cilantro sauce. I prefer shredded lettuce to shredded cabbage (not a raw cabbage person). Would love this cookbook. Thank you

  7. Alicia says:

    I’ve never had a fish taco and want to try one!

  8. Christine says:

    I love fish tacos. I had my first fish taco in San Diego CA at a Rubios. I fell in love with them. When I see them on a menu, I order them. The best fish taco so far is at Poe’s Tavern, Sullivan Island, SC.

  9. vballer says:

    not a fish taco fan because i’ve never tried one before!
    i guess that’s what i get for being a vegetarian. =)

  10. Brittany C. says:

    I don’t do fish, but I’m a sucker for tacos and these look amazing!