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! Had them today for lunch. Best place I’ve had them was a little nameless shop outside of Ensenada Mexico, right on the beach. YAY! for a big bowl of love!
I love fish tacos. The first and favorite place I had them was at Robertos in San Diego. So Yum!
Oh boy! Do I love fish tacos! For some reason I don’t make them that often, I love using leftover salmon for my tacos, some crema with lime and some chipotle sauce…..Yum! I know what I’m having for dinner tonight! The best ones I’ve ever had were at some litte taco shack near the beach in San Diego ( I see that is a popular location here!)
I tried fish tacos in a local Chicago restaurant. They weren’t bad, but I imagine they are so much better on oceanside!
Oh my goodness!… The BEST fish tacos can be found in Ocean Beach (San Diego) at South Beach Bar & Grill!!! No doubt… plus, I am sure you have been there!!
I love fish tacos! That reminds me to make them more. We have some tasty ones here in Texas actually!
looooooove fish tacos! we’re actually going out for them tonight! 🙂 the best i ever had were from a little truck in san diego!
I have never tried fish tacos. Maybe it’s time to change that!
LOVE fish tacos! Bobby Flay has a good recipe that we always use. They are so light and full of flavor!
My favorite fish tacos are made with grilled tilapia that you squeeze fresh lime juice over right when you take it off the grill then topped with pico and a guacamole-yogurt sauce! Sooo good.