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 – I find that a spicy remoulade sauce and a crunchy slaw doused in lime juice are two KEY elements!
I really like fish tacos. I have not yet found a place that makes them really great but I love that they are not heavy and have a clean, refreshing taste to them. I do prefer mine w/lots of lime though =) . Thank you for the giveaway!
i’ve never actually had one…they always sounded gross to me and then i had a shrimp taco and loved it and now i’m very interested–but not a lot of places in bowling green ky to get one 🙁
I do love fish tacos. I haven’t had them at many places but I do get them regularly at Lazy Dog. It’s actually there island salsa that makes the taco and haven’t been able to duplicate the salsa recipe. They are quite good.
I have never had fish tacos but my husband and I are on a fish kick and I plan to try this recipe this weekend!!! You have inspired me!
I loooove them! Its a San Diego staple!
I love fish tacos. I’m always a bit apprehensive about trying them in Baja Mexico (I’m out of AZ so I’ve had my fair share of Mexico trips) so I usually make them at home – usually broiled too! With some old bay seasoning. Definitely bookmarking this recipe.
Who doesn’t love fish tacos? These fish tacos look absolutely delectable, so I hope these are win over the ones I am in love with. There’s this restaurant here in Midvale, UT called Hoppers. It’s a great brewery restaurant and they have the BEST halibut tacos. You can get them with tilapia, but the halibut is so yummy. Mmm… now I’m craving tacos…
You know, I have never tried a fish taco before…I’ve always been a little afraid of them, haha. These look wonderful though!
i love fish tacos! well any kind of tacos!! i’ve had them at a few places, but the best place around here is san jose.