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.
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.
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:
- Fish Tacos with Citrus Salsa
- Fast Fish Tacos
- Air Fryer Fish Tacos
- Beer Battered Fish Tacos with Baja Sauce
- Fish Tacos with Chipotle Cream
Broiled Fish Tacos
Ingredients
- 1½ pounds red snapper filets, rinsed and patted dry
- 5 tablespoons canola or vegetable oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3 tablespoons freshly squeezed lime juice
- 8 medium soft corn tortillas, wrapped in foil
- kosher salt and freshly ground black pepper
- 1 cup guacamole, purchased or homemade
- 2 cups shredded iceberg lettuce
- 1 cups fresh salsa, purchased or homemade
- 3 whole green onions, chopped
- ¼ cup chopped cilantro
- 2 medium limes, cut into wedges
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I love fish tacos and I really want some now! I moved recently and need to find a go-to place for them. Or I can just make this recipe ; )
Oh gosh, I LOVE fish tacos! The best ones I’ve had were on Maui!
Haven’t had fish tacos before, but I’m sure we’d like them. Thanks for posting the recipe.
I am a fan of the fish taco! Love them, they are wonderful to fix when the heat climbs in TX. I really can’t say I have found one fish to be better than the other, but I can say I usually grill my fish before using in tacos and that I prefer cabbage over lettuce in this style of taco.
I LOVE fish tacos. I moved from CA to the south and haven’t found good fish tacos in my state yet. So, my favorite are the ones that I make from Tyler Florence’s fish taco recipe. I love the pink chili mayo & crunch from the panko crumbs. So yummy. I have introduced them to a few reluctant Southerners and they are big fans of fish tacos now!
Unfortunately I am not a big fan of fish so I have never tried fish tacos. I would love to try other recipes in the book though!
I have never tried them, but I really want to!
I do enjoy a good fish taco and these look amazing. I had some pretty good ones at Baja Fresh and also a little place in California when we lived there awhile. Can’t remember the name of the place though. This looks like a great cookbook that I’d enjoy cooking from.
I’ve never had fish tacos, but a number of my friends have, and they love them and are telling me I have to try them!
I am a fan of the unbattered fish taco. The best ones I’ve had so far were at Foodbuzz made my Mary Sue Millican of Borders.