I had a huge craving for fish tacos yesterday and this filled it. This is a good basic recipe that is easily adaptable to what you have on hand and your personal taste. I cooked reduced fat fish sticks in the oven and heated corn tortillas in a dry non-stick skillet for 15 sec per side rather than frying them. For the filling, I used shredded green cabbage since that's what I had and I also added diced onion, chopped tomato and shredded Mexican cheese blend. I skipped the tartar sauce and instead combined salsa and sour cream per the suggestions from other reviews. I also squeezed fresh lime on each taco. Yummy! My husband was a huge fan of these tacos so I'll be making them again soon. Thanks for a great recipe!

Reviewed On: Sep. 2, 2009

I made this salad for my small group and it received many compliments. The serving size is incorrect. It serves at least 12 as a side dish. I followed the recipe exactly except I used canned black olives instead of Kalamata, a green pepper instead of yellow and I forgot the oregano. The seasoning was a little bland for my tastebuds. Next time I will add more salt and pepper. I loved the idea of broiling or grilling the peppers and zucchini. I will make this again.

Reviewed On: Jul. 26, 2009

We bought some beets at the farmers market to try. My husband likes beets but I've never eaten them before. Found this recipe and made it last night. It was great. I could've eaten more beets. The only change I made was adding fresh ground pepper with the salt and dried thyme instead of fresh rosemary. Next time I'll try it with fresh rosemary from my garden. Thanks for a great and easy recipe!

Reviewed On: Jun. 30, 2009