Recipe by REDDUNEBLAZER
"I created this one to make mouths dance. I love fish tacos, but don't like the fried versions or cabbage. Not really for kids, though - a bit flavorful. Serve with authentic Mexican cheese, sour cream, fresh cilantro, lettuce, and lime."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Anaheim chile pepper, chopped
salt and pepper to taste
1 1/2 pounds
The extra juice is a blessing. I placed the mixture into a colander to drain it, over a pan. Then, I took the juices and simmered them down over medium-heat, uncovered. A few small dollops of sour cream, heating it through, and then I had an absolutely luscious creamy sauce for the tacos. Why pour it down the drain? Sheesh.
We didn't think these were so great...very bland. About all I tasted in my taco were the toppings- avocado and cheese- the fish was tasteless. I thought from reading the recipe it would be alot spicier. I would recommend using a lot more spices, other than just cumin, and maybe a hotter pepper. I've never had an Anaheim pepper before this, but to me it was very similar to a bell pepper- I thought it would be more like a chile pepper or jalapeno.
I thought this was excellent.
I used tilapia, onion instead of the leek, jalepeno peppers. I even used whole wheat tortillas, and it was so so good.
This is healthy, fast and delish. I topped mine with a little cheese, advocados, and sour cream (light). Don't skimp on fresh lime juice, you can really taste it!
I love this recipe. I'm always looking for new ways to cook halibut and this is versatile as substution with ingredients I have on had is easy. Use shallots or red onions instead of leeks. Use Poblano chilis instead of Anaheim. Use canned chopped tomatoes, drained, instead of fresh. Use store bought chucky salsa as a topping. Etcetera, etcetera. My friends love it with Pico de Gallo and guacamole.
I subbed tilapia for halibut, vidalia onion for the leek, and flour tortillas for corn. It was tasty served with avocado slices, chopped cilantro and sour cream. I reduced the liquid and added sour cream to make a sauce as another member suggested, but I don't think it was worth the trouble. Next time I'll leave out the broth and season the fish directly with salt, pepper, cumin, and lime juice and pan fry it in a tiny bit of oil.
LOVE THESE!!! They were delicious, seriously one of my favorite recipes. I can't ever find Anaheim peppers, so I use one green chile pepper and one jalapeno pepper. Delicious!
Also, I've used tilapia with this, which was still good, but halibut has the ultimate good texture/flavor.
So good! I used diced tomatoes a red onion and haddock. I took someones suggestion and added sour cream and mexican shredded cheese to make a sauce. Hard shell corn tacos topped with cilantro. This was not my normal kind of dish but really tasty!
These were delicious. There was a lot of liquid but I drained the fish and cooked the leftover broth down and added sour cream and seasonings for a great sauce. I will definately add these to our rotation.
* Percent Daily Values are based on a 2,000 calorie diet.
Anaheim Fish Tacos
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 273
** Calories from Fat: 46
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Tilapia filets turn into tasty fish tacos with a tangy adobo and lime dressing.
See how to make marinated fish tacos on the grill.
See how to make 5-star San Diego-style fish tacos.