Broiled Fish Tacos
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Brittany
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.
Frederic
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.
Emily Weinstein, Deputy Food Editor
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!
Nigel335
One of the few NYT recipes I have made that I rated 3 stars. Way too much lime. It needs a little body, perhaps a little shredded cabbage or something similar. Pickled red onions would also work.
Nadine
I forgot to buy crema--had a little bit of sour cream to which I added half and half and a couple squeezes of fresh lime juice and it was perfect for the drizzle. I loved the cilantro, parsley, lime zest, chopped lime and 3 tbsp. of oil mixture. We have some left over and will make some quesadillas for lunch tomorrow to use up. This recipe was flavorful and a real hit for my family. We will be having this again.
Norma Lehmeier Hartie
I love fish tacos and this will be added to my other recipes. I added red cabbage and kale to the herbs because I wanted to make this a complete meal. I also used low carb tortillas, as I'm on a Keto diet. Delicious!
Cheri
I think squeezing lime juice over the tacos would be just as good and make this meal quicker/easier to prepare. I added sliced avocado and shredded red cabbage and carrots. Used a citrus chipotle dressing. Very tasty!
Jason Engdahl
I like to make this with Tilapia and an at-work marinade. I get the fish at lunch, along with a lime. Take it back to the office, go in the kitchen and season it with whatever is around- garlic powder, salt, pepper, olive oil and about half the lime (look up how to cut one properly, you'll get a lot more juice out of it). Then wrap up, bag it and stick it in the fridge. Only tricky part is not leaving it in there when you leave work :) If all goes well you'll arrive home with fish ready to cook!
DinnerMaker
I thought the flesh of the limes was too harsh. I would suggest just the juice and zest.
Mike in NC
Removing the pith is pretty easy, if not a bit messy. Google "How to Supreme citrus fruits".
Miriam
Nadine: I forgot to buy crema--had a little bit of sour cream to which I added half and half and a couple squeezes of fresh lime juice and it was perfect for the drizzle. Md45: Served with pickled onions, jalapenos, avocado, cilantro, and a squeeze of lime. I brushed both top and bottoms of fillets with the flavored oil in advance. Chilled, then brought up to cool room temp and broiled.
Marv
This stunk and will not be served again at Chez Marv.
Anna
Would tilapia work?
Natasha
Use 2/3 less line zest and place fish on a baking rack to see if it gets more crispy.
Candystore
1 lime, maybe 2
Candystore
I like to read the comments after I’ve made the recipe to keep my genuine response intact and see if I agree with the community. WAY TOO MUCH LIME ZEST. It left the beautifully crispy fish tasting bitter. I’d say cut the zest down to 1 lime and work up from there.
Darcy
I had no issues warming the tortillas under the broiler. Wrapped warmed tortillas in clean kitchen towel per the recipe. I do not like coriander, so I subbed cumin. Grated some queso to top the tacos in lieu of the crema. Followed a suggestion I saw here and served with shredded red cabbage & carrot along with the herb salad. Used a vegetable peeler to remove the pith from the limes—process went quickly. Everyone loved this dinner.
chris
I made a slaw out of the lime and cilantro + some bagged slaw mix and it was incredible. the chunks of lime really made it this recipe isn't difficult to make if you know how to supreme citrus, which really isn't difficult to learn if you see someone do it. I'm sure there are plenty of good tutorials on youtube or the like
catie
This was so good! Made a little extra lime and herb sauce to make cilantro lime rice.
Rupert Pupkin
Good but like others cemented: the lime salsa isn’t worth the pithing effort. Lime juice and shredded cabbage and/or pico de gallo is faster prep.
JC
This is my first time cooking Mahi Mahi. I asked the fish guy serving me at Wegman's for advice. He said to grill it, I don't have a grill. Then he said, "There's a great recipe on The New York Times". Eureka! I made a sauce with minced onion, minced candied jalapeños, the spices, lime zest and juice. I found a new item to me, whole grain taco shells. They're very good, I think I prefer them. Served with baby spinach and sour cream. Something new! I'll make it again.
MelissaLyn
I loved the lime juice, but not the lime flesh in this dish. Next time I will either only use the lime juice, or use the lime juice with only a small amount of flesh. Too overpowering. Cooking the fish under the broiler was very helpful and made eating the fish definitely pleasurable.
Bev
Pickle a sweet onion in soy sauce. P.V. style
DanniE
This is terrific for a simple weeknight meal. It is nice and light but flavorful. I made 1/2 recipe and only used the zest of one lime. I typically prefer stronger seasonings, but I was happy with this one as written, it's a nice alternative to typical taco seasonings. And it was a great use of the abundance of mint in my garden!
Natalie H
Such a delicious recipe, fresh, easy, and so flavorful. This is my new favorite fish taco!
Kristin
We loved this. Had to make a few adjustments: Didn't zest; plenty of lime flavor. Used basil, mint, parsley w/ cilantro. Great little herb salad. Mixed the seasoning with the oil as suggested but when drizzling on the fish it just slid off and no seasoning stuck to the fish. So I sprinkled everything on and then dabbed the fish with an oiled brush. Worked much better. Used smoked paprika. Sour cream worked great on top. Served with roasted chili-lime radishes with pepitas.
Carol
If I have too much lime zest left, I put it in a small ziplock bag and put into the freezer for when a recipe calls just for lime zest.
Linzay
This was awesome! I had tiny limes and a bit more fish so I went with 6. It was delicious but might be a bit too much for some. I'll find out when my wife tastes it.
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