Reviewed: Nov. 15, 2009

The best fish taco I've ever had.

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Reviewed: Aug. 27, 2009

Love these tacos! I followed the recipe exactly and my husband and I couldn't get enough of them! The leftovers were great the next day as a dip for tortilla chips!

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StephanieWeibel

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Reviewed: Aug. 11, 2009

this was my first attempt at fish tacos - the flavor was good ... i read other reviews saying the chili was very hot so i cut back but i think i could have taken the full heat! mine came out really soupy though, but we just drained it out before serving. my hubby said it could probably make a good soup base too! maybe we'll play around with it next time.

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sheri215

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Reviewed: Aug. 10, 2009

Having never tried fish tacos before, I was excited to try this recipe. Unfortunately what I ended up with was a soupy, bland mess. I suppose something could have gone wrong on my end, although I didn't alter the recipe. However, with an end product so disappointing, I'm not willing to give it another try.

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bethze

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Jul. 15, 2009

We really enjoyed this recipe. I used tilapia, jalapeno and onion (instead of leek & chili). I used canned diced tomatoes undrained (sub for broth, I ran out). I made a sour cream, chopped chipotle mixture to add on the taco once served. Even better topped with sliced avocado. I really love fried fish tacos but this is just as good but in a healthy way. Can't wait to make again.

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Ada

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2009

These were pretty good. The veggies & broth were very good. There wasn't enough flavor on the fish itself for my taste, so next time I will season the fish before I cook it. But all together very tasty. :)

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jmythen

Cooking Level: Beginning

Home Town: Concord, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 24, 2009

In other reviews I have read comments about Anaheim peppers not being very hot. I find that they are not as hot as jalapeno but they are close. I elected not to add any more spice to the recipe and it came out "just right". It is juicy and you will want to spoon it up with a slotted spoon. Great flavor.

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Rich Greer

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Reviewed: Jun. 21, 2009

pretty good. Needs to be tried out more to reach the level of personal perfection. Still a great start.

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shamsa khan

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Reviewed: Jun. 21, 2009

I would not put the fish in the broth mixture. This made the fish very soggy. The peppers were delicious, but the fish was inedible.

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MrsA

Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: May 25, 2009

This was delicious. I am not familiar with Anaheim peppers, so I left the seeds in, which made the dish too hot, but it was still delicious and my family ate the whole thing. I did not have the problem with too much juice, because I added the chicken broth periodically while sauteing the veggies, so it cooked down. I added sour cream at the end and used whole sheat tortillas. Will definitely make this again, without the seeds in the peppers.

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pyperann

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Reviewed: May 10, 2009

I made this for the first time for company-there weren't any leftovers for 4 people. I loved it, but I made a couple mistakes. I used soft taco size flour tortillas (the hubby does not like corn tortillas) and these were much too big. They had a snack size that would have been much better. I also should have used a slotted spoon to fill the tacos because the sauce is watery and messy. I also forgot the cumin, and I love cumin, but it was still delicious. I used "Better than Bouillon" to make the chicken broth so that probably made up for it. I served with lettuce, shredded cheese and "Guacamole" from this site-yum! I will definitely make this again. The runny sauce is annoying-but it gets 5 stars for flavor, texture, and being super healthy! Also, you can make it in a non-stick pan so super easy clean-up!

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Denver Dish

Cooking Level: Intermediate

Home Town: San Juan Capistrano, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Apr. 30, 2009

Needs salt on the fish, and triple the vegetables seasoning. Use white corn tortilla.

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PATHIRA

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Apr. 30, 2009

This was great! I only made a few small changes. I used 1/2 cup of chicken stock instead of a full cup. I also seasoned the halibut with old bay seasoning and chili powder before I cooked it to add some more flavor. I took other members' suggestion and mixed it about a cup of sour cream to the left over juices and made a cream sauce. I also used flour tortillas and served it with avocado and red cabbage. Amazing!

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Jaclyn G.

Cooking Level: Intermediate

Home Town: Newport Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 29, 2009

Great recipe! We are not big fans of chunky tomatoes or peppers, so I cut the peppers small and added some tomato paste instead of fresh tomato and it was still delish!

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MaggieMay

Cooking Level: Intermediate

Living In: Chico, California, USA

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Reviewed: Apr. 8, 2009

It was okay, didn't serve it with salsa or lettuce...needed some extra kick to it..will try again

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Huskerfanms

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Reviewed: Mar. 1, 2009

Awesome!!! omg - I did cook the fish to perfection if I do say so myself and I used cod and didn't even have any chile peppers (which I want to try next time and maybe with some fish that isn't over-fished) - but this was soooooo good - fish tacos are awesome when they are soooo fresh - to die for.

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CAITHNI

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Reviewed: Feb. 22, 2009

I changed this recipe quite a bit due to the fact that I don't normally have leeks or anaheim chiles lying around the house. I used 3/4 of a sweet onion in place of the leeks. I didn't have any fresh tomato or anaheim chiles, so I used 3/4 of a can of 'diced tomatoes and green chiles'. It was fantastic! I have made this recipe the way it asked and it was excellent as well, but a bit spicier than I would have liked due to the anaheim chile. But, I think this is a wonderful recipe and will make it time and time again!

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adles9

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Reviewed: Jan. 17, 2009

very good fish taco

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bigpapa

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Reviewed: Jan. 6, 2009

Easy recipe and I thought it turned out really well. I read some of the other reviews and did the sour cream sauce as well. I thought it was very unique and a tasty addition. I also did my top shelf guacamole, as I do with anything resembling Mexican food, and when I make fish tacos again I will use this recipe.

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edwardkeohane

Cooking Level: Beginning

Home Town: Portage, Wisconsin, USA

Living In: Nixa, Missouri, USA

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Reviewed: Dec. 7, 2008

Since we moved to the east coast we tried "authentic" mexican food, but we never found anything like what you would find in SoCal or Arizona. We made the sauce with the left over juices as some other reviewers suggested. I also added lime zest, lemon pepper, and garlic salt to the mixture before adding the fish. All I can say is AWESOME.

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