BROILED FISH TACOS

Broiled Fish Tacos image

There's no reason to reserve fish tacos for vacation or a night out. Put your broiler to work, and make them an easy weekly affair. Paprika and coriander give meaty white fish like mahi-mahi or halibut tons of impact, but the real star here is the lime-laced herb salad, which makes every bite pop. Make sure to start with the best corn tortillas you can find. And don't worry about loading the tacos up with cabbage and pico de gallo: There's no need here. These are at their best (and easiest) when they're pared down.

Provided by Sarah Copeland

Categories dinner, lunch, quick, weekday, weeknight, tacos, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 limes
1/4 cup grapeseed or canola oil
1 packed cup cilantro leaves, chopped (from about half a bunch)
1 packed cup fresh mint, parsley or basil leaves, or a combination, chopped
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon paprika
1/2 teaspoon ground coriander
4 boneless mahi-mahi or halibut fillets, about 6 ounces each
8 corn tortillas
Mexican crema or crème fraîche, for serving

Steps:

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.)
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).
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.)
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.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 1 gram, TransFat 0 grams