Filled with tender broiled fish, chunks of avocado, homemade slaw and a creamy cilantro dressing, these broiled fish tacos are versatile, easy to prepare and make a light yet satisfying choice for dinner

Broiled Fish Tacos Recipe

Types of Fish for Fish Tacos

We generally use mahi mahi in our fish tacos, but snapper, grouper, halibut and cod are all good choices as well. In addition to being able to change the type of fish, you can also change the cooking method for this recipe.

Mahi mahi has such a firm texture, we like to cut it into chunks and toss it with a little olive oil, lime juice, salt and pepper before broiling.

If you choose a more delicate fish like snapper or cod, you can broil the fillet in one piece and break it into flaky chunks after it’s cooked.

Fish Tacos with Cilantro Lime Crema

If you don’t want to heat up the house, you can also opt to grill whatever fish you choose. For this dish, we’d recommend grilling on a sheet of heavy duty aluminum foil for easy cleanup.

For a time-saving variation, use a bag of pre-shredded cabbage to make the slaw and if you don’t have ripe avocados, go ahead and get some store-bought guacamole.

Broiled Fish Tacos Recipe

Broiled Fish Tacos

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Filled with tender chunks of mahi mahi, avocado, homemade slaw and a creamy cilantro-lime dressing, these easy broiled fish tacos make a light, delicious dinner.


  • 8 corn tortillas, small, 6-inch
  • 1-1/4 lbs mild-flavor fish fillets, skin removed (see notes)
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 ripe Hass avocados, peeled, pitted and cut into small chunks
  • 2 cups [homemade coleslaw]
  • 2 scallions, sliced
  • Fresh cilantro leaves

For the Cilantro-Lime Crema:

  • 1/2 cup sour cream
  • 1/2 cup fresh cilantro leaves, loosely packed
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon milk
  • 1/2 teaspoon sugar
  • Salt and freshly ground black pepper


  • Prepare the Cilantro-Lime Crema by adding the sour cream, cilantro leaves, lime juice, milk and sugar to the work bowl of a food processor. Pulse until the cilantro is very finely chopped and the mixture is smooth and creamy.
  • Season to taste with salt and pepper, blend again and transfer to a small serving bowl. Set aside.
  • Put the avocado chunks, slaw, scallions and cilantro leaves in small serving bowls as well. Set aside until ready to serve.
  • Preheat the broiler for 10 minutes and line the bottom of a broiler pan with foil. Coat thoroughly with nonstick spray.
    Note: You can also grill the fish on a sheet of heavy duty aluminum foil coated with nonstick spray.
  • Wrap the tortillas tightly in foil and place them in the oven while the broiler preheats. Remove and set aside after about 7 minutes.
  • If using a very firm-fleshed fish like mahi mahi, cut the fillet into small cubes (about 3/4-inch) and place in a bowl. Drizzle with lime juice and olive oil, season with salt and pepper and combine until well coated.
  • If your fish is more delicate, simply season it on both sides with salt and pepper, then drizzle the olive oil and lime juice on top and rub it into the fish with the back of a spoon.
  • Transfer the fish to the prepared pan and broil (or grill) just long enough for it to turn opaque. Fish cut into chunks shouldn't take more than 3 to 5 minutes, whole fillets will take longer depending on how thick they are.
  • For whole fillets, figure two minutes per side for each 1/2-inch of thickness and once cooked, break into chunks for serving.
  • Transfer cooked fish to a serving bowl or plate and let your guests assemble their tacos at the table.
  • Place a portion of fish in the center of each tortilla, top with coleslaw and chunks of avocado and scatter a few scallions and cilantro leaves on top. Drizzle with the Cilantro-Lime Crema.
Calories: 499kcal, Carbohydrates: 31g, Protein: 39g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 17g, Cholesterol: 151mg, Sodium: 349mg, Fiber: 8g, Sugar: 2g
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