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Broiled Fish Tacos Recipe

Name: Broiled Fish Tacos
Prep time: 25 min
Cook time: 10 min
Total time: 50 min
Yield: 4
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,; 2 cups shredded iceberg lettuce; 1 cups fresh salsa,; 3 whole green onions, (chopped); ¼ cup chopped cilantro; 2 medium limes, (cut into wedges)

Recipe Girl®

A healthy, simple version of Southern California's favorite taco.

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,

2 cups shredded iceberg lettuce

1 cups fresh salsa,

3 whole green onions, (chopped)

¼ cup chopped cilantro

2 medium limes, (cut into wedges)

Method

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.

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