Fast & Easy Broiled Fish Tacos
Servings: 4-6
These fish tacos are big on flavor and, the best news, no fryer needed. The broiler handles the cooking, while freshly ground spices, bright pico de gallo, creamy lime slaw, and toasted garlic crema come together in under 30 minutes. It’s an easy, stress-free summer meal. Enjoy!
Ingredients
Pico:
- 2 medium tomatoes, seeded and finely chopped
- ½ small red onion, finely chopped
- 1 garlic clove, minced
- ½ cup cilantro, roughly chopped
- 1 jalapeño, seeded and finely chopped (optional)
- 1 tablespoon lime juice
- ¼ teaspoon pink Himalayan salt ground with a FinaMill Everyday Pod
Crema:
- 1 cup sour cream
- ½ teaspoon dried toasted garlic ground with a FinaMill Everyday Pod
- 2 tablespoons lime juice
- ½ teaspoon pink Himalayan salt ground with a FinaMill Everyday Pod
Slaw:
- 2 cups of shredded green cabbage
- 1 tablespoon lime juice
- 2 tablespoons crema (from above)
- A pinch of pink Himalayan salt ground with an FinaMill Everyday Pod
Fish:
- 1 ½ pounds white fish fillets (mahi-mahi, halibut, cod, or tilapia)
- 2 tablespoons of olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon cumin seeds ground with a FinaMill Everyday Pod
- 1 teaspoon coriander seeds ground with a FinaMill Everyday Pod
- ½ teaspoon pink Himalayan salt ground with a FinaMill Everyday Pod
- ¼ teaspoon black pepper ground with a FinaMill Pepper Pod
To serve:
- 12 corn or flour tortillas (6-inch)
- Lime wedges
- Hot sauce
Directions
Watch the recipe video:
1. Make the pico de gallo
Combine all pico ingredients in a bowl. Mix, then set aside to let the flavors meld. Adjust seasoning and spice level as desired.
2. Make the crema
Stir together sour cream, dried, toasted garlic, and lime juice. Season with salt.
3. Make the slaw
Toss the cabbage with lime juice, 2 tablespoons of crema, and a pinch of salt. Set aside.
4. Prep the broiler
Move the oven rack to about 4 inches from the broiler element. Heat the broiler to high.
5. Prep the fish
Pat the fish dry and score it with a few diagonal cuts. Place in a flat, ovenproof dish or on a foil-lined sheet pan. Whisk together the olive oil, lime juice, cumin, and coriander, then drizzle over the fish, getting it into the scores.
6. Warm the tortillas
Wrap the tortillas in foil and place on a lower rack while the fish broils. They'll be warm and pliable by the time the fish is done.
7. Broil the fish
Broil until the fish is golden at the edges and just cooked through, for about 7 minutes. The fish is done when it flakes easily with a fork. Do not flip.
8. Assemble and serve
Break the fish into rough pieces and serve with warm tortillas, pico, slaw, crema, lime wedges, and hot sauce.
Fish notes
Mahi-mahi and halibut hold up best under high broiler heat. Cod and tilapia are more affordable and work well.
Make ahead
Pico and crema can both be made up to a day ahead and refrigerated. The crema actually improves overnight.
