Broiled Fish Tacos
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3limes
- ¼cup grapeseed or canola oil
- 1packed cup cilantro leaves, chopped (from about half a bunch)
- 1packed cup fresh mint, parsley or basil leaves, or a combination, chopped
- ½teaspoon kosher salt, plus more for seasoning
- ½teaspoon paprika
- ½teaspoon ground coriander
- 4boneless mahi-mahi or halibut fillets, about 6 ounces each
- 8corn tortillas
- Mexican crema or crème fraîche, for serving
Nutritional analysis per serving (4 servings)
405 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 36 grams protein; 418 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely zest the limes into a medium bowl. Remove the peel and pith from each lime. Discard the peel and pith, and cut the flesh into rounds. Chop into small pieces and add to the bowl. Set aside, along with 1 tablespoon vegetable or grapeseed oil and the chopped herbs. (You’ll add them right before serving.)
- Step 2
Move the broiler rack to less than 6 inches from the flame or coil, and heat broiler to high. Place the fish fillets in a flat, ovenproof dish. Combine the remaining 3 tablespoons of oil, salt, paprika and coriander in a small bowl. Drizzle all over the fish, rubbing to make sure all surfaces are coated. Broil until fish is crispy golden brown around the edges and just cooked through, about 5 to 6 minutes (do not overcook).
- Step 3
Meanwhile, lay out the tortillas in an even layer (overlapping slightly) on a baking sheet. Remove from the fish from the oven, and immediately toast the tortillas under the broiler until golden around the edges, about 2 minutes. Flip and toast 30 seconds to 1 minute more. (These are warm and pliable right out the oven, but crisp up as they cool. Wrap in a clean kitchen towel to keep soft.)
- Step 4
Toss together the lime zest, lime flesh, herbs and oil and season with salt. Break each fish fillet in half with a fork or spoon to make 8 portions, and fill each tortilla with fish and herb salad. Drizzle or serve with crema.
Private Notes
Comments
I could not figure out how to remove the pith from each lime. Broiling the tortillas made them brittle. I get better results from heating a pan over a medium flame and warming the tortilla one at a time, maybe a minute on each side. That way, they stay soft.
While I was zesting the 4 limes I thought to myself that it looked like quite a lot of lime zest. My suspicions were accurate. The next time I make this recipe I will start with less than half the zest it calls for and work up from there. I otherwise thought the recipe was good; 6 minutes under the broiler was perfect for the fish.
Based on your notes we changed the four limes to three, since some people may find larger limes at the store. If you try three and find it needs a little more, just keep going. Enjoy!
The cooking method for the fish is sound, but the sauce is not worth the trouble. The zest made it worse, not better! Agree with the earlier recommendation to simply cook the fish and squeeze lime juice over it. Chopped cilantro, along with cabbage and avocado, can be put on the table as optional add ons. It worked well with black beans and rice.
Didn’t blend well … had the feeling of ingredients all tossed together. Quite “limey”. Would add more like cabbage, pico de gallo,
This recipe was way too limey, the salsa was really bitter and gave me acid indigestion all night long. Would not recommend cooking this recipe.