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 absolutely love fish tacos, so much so that they’re the only type of taco I order. La Cocina Economica in Chico, CA has to die for fish tacos. Thanks for the recipe.
I am new to loving fish tacos, because I am new to loving fish! I had my first in California, and there was no turning back. YUM! Will definitely be trying this recipe, thanks!
you immediately had me a “fish tacos”…
love to fish tacos! new convert…thanks for all your great blogs & recipes
cheers!
I LOVE fish tacos. And I think the best ones are made at home!!
I absolutely adore fish tacos! I live in So. California and to me they are the ultimate So. California meal! I usually make my own but a great place where I live to have them is Wahoo’s fish tacos. A terrific twist is the shrimp (camarone) tacos in San Felipe, Mexico….fresh from the ocean….yum!
These fish tacos look delicious. I have never had one before. I don’t know why it has taken me so long. I love fish!
I love fish tacos and can’t wait to try this recipe! My favorite fish tacos were homemade. My brother makes the best fish tacos I’ve ever tasted!
Love fish tacos! The best ones I’ve ever had (and it was in part due to the atmosphere and company) were in San Felipe, Mexico my senior year of college. We at them at a tiny stand just off the beach — fresh fish, lime plucked off a tree and some wonderful margaritas. Thanks for reminding me of such a pleasant memory!
Love love love fish tacos. We serve a similar version with a corn cilantro cream…yumo.