Broiled Fish Tacos
The ultimate summer dish, **Broiled Fish Tacos** are fresh, flavorful, and oh-so-easy to make! With flaky fish, creamy guacamole, and crunchy toppings, this easy weeknight dinner is sure to impress. Enjoy them tonight!
Equipment
- Frying Pan
- Oven
- Whisk
- Chef's Knife
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 cup 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
- Tip 1: If preparing this recipe as GLUTEN FREE, just be sure to use a brand of corn tortillas that are known to be GF.