Broiled Fish Tacos Recipe (2024)

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.

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.

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!

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.

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.

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!

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!

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!

I thought the flesh of the limes was too harsh. I would suggest just the juice and zest.

Removing the pith is pretty easy, if not a bit messy. Google "How to Supreme citrus fruits".

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.

This stunk and will not be served again at Chez Marv.

Would tilapia work?

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.

I made a slaw out of the lime and cilantro + some bagged slaw mix and it was incredible. the chunks of lime really made itthis 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

This was so good! Made a little extra lime and herb sauce to make cilantro lime rice.

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.

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.

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.

Pickle a sweet onion in soy sauce. P.V. style

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!

Such a delicious recipe, fresh, easy, and so flavorful. This is my new favorite fish taco!

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.

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.

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.

Not a fan of this recipe. The lime “salad” turned out quite bitter, and, even if applied judiciously, the lime flavor overwhelmed everything else on the taco. I’d just squeeze some lime over the taco and put a couple sprigs of cilantro on top instead. I also felt like mixing the spices in oil before rubbing them on the fish diluted them. Even adding chili powder and cumin, the fish itself was kind of bland. I think just applying the spices directly or at least mixing in less oil would be better.

I do like this but it was a labor of love for sure! I think i over cut the lemons just based on size so be sure to stop after 2 and measure what you need. I also got the first glaze to soak in but feel like i needed a thicker glaze for the final application.loved the chunks of lemon pieces along the way! So good!

The herb salad topping was very bitter, I'm guessing that was from the lime zest, the zest of 3 limes seems like too much, but I guess the bitterness may have also come from the mint.