Reviewed: Sep. 23, 2007

I've made this a few times, with whatever white flaky fish I find at the fish market. This has a ton of flavor, but I think fish that has been frozen too long might be a tad fishy tasting. It does finish with a lot of extra sauce, so you might prefer to strain it some. FRESH cilantro is key. I also used both corn and flour tortilla's and the flour ones held up better, even though I prefer the taste of corn tortilla's. I made it for my husbands boss and he didn't say a word during dinner, then went and got seconds. All of the seconds. This smells soooo good when cooking. YUM.

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Alicia RB

Cooking Level: Expert

Home Town: Christiansted, Saint Croix, U. S. Virgin Islands

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Reviewed: Sep. 13, 2007

So VERY good! I used scallions instead of leek and added sliced white onions. Topped with sour cream and a homemade salsa verde. Will definately make again!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 27, 2007

Above and beyond my expectations. I used hoki instead of halibat and it had a great fish flavor. I also topped the tortillas with the crunchy corn salsa from another fish taco recipe and it was perfect. Very healthy and very tasty.

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bizzylizzy14

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Reviewed: Aug. 15, 2007

there was nothing about this that i enjoyed, except the leftover broth makes a good soup. i did use it for sauce with sour cream and that was good, but the fish was very bland and tasted overcooked for some reason. if i make fish tacos again i will just blacken the fish and make the veggies in the broth.

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genchild

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Reviewed: Aug. 6, 2007

I tripled the peppers left the fish out and sauteed everything together in about 1/2 cup of broth. I let all the liquid evaporate and served everything in tacos with a squeeze of lime on top. It was sweet and spicy and really good.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jun. 10, 2007

I liked the recipe - it had a good amount of flavor and by adding lime and some guacamole it was a healthy, delicious meal

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coastalsuzz

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Reviewed: Jun. 10, 2007

I subed bell peppers for anaheim and added a small onion. I also added 2 t of red pepper flakes, no lime juice. Everything came out great and tasted great!

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Kristy Bach

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 14, 2007

Excellent recipe. Easy to make and very flavorful. We had it with the Poor Man's Caviar. A perfect pair.

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The Clarks

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Reviewed: Jan. 24, 2007

This recipe sounded great, but didn't have a lot of flavor. I followed other reviewers suggestions and drained the sauce but it didn't really help with the flavor. I don't care for sour cream, so doctoring the sauce that way was not an option. My family thought it was really boring.

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5RUBYMOM14

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 15, 2007

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.

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JENAHAY

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Reviewed: Jan. 11, 2007

I made these for dinner last night and they were great. I would prefer a little more kick to them next time which I would do by using a hot salsa because the other people don't want the extra heat. I made this with the fat free refried beans recipie on allrecipes.

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Jason G.

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Reviewed: Jan. 8, 2007

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!

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alexsmom

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 23, 2006

These are so good...the only thing that would make them better would be to fry your tortillas in oil so they don't break up when you fold them.

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Mandi

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Reviewed: Dec. 1, 2006

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.

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faketarian

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Reviewed: Nov. 1, 2006

Very delicious yes, but more like delicious messy soup oozing out of the tortilla. But I did love the flavor--good idea about making juice into a creamy sauce or just serve as soup with tortillas on the side.

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SMASON39

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Middlebury, Vermont, USA

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Reviewed: Oct. 23, 2006

I loved this recipe. It was very tasty and impressed my guests. I followed the other reviewers advice and drained the fish mixture and reserved some of the liquid to mix with sour cream. Delicious and easy.

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lksst

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Reviewed: Oct. 16, 2006

WONDERFUL RECIPE! Not too soup like others suggested, it was just right! I used onions instead of leeks so this may have made a difference. Great recipe and will certainly try it again.

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HUOXU

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Sep. 22, 2006

these were great, they have quiet a kick.

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korasmamma

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Reviewed: Aug. 22, 2006

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.

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Sally Bray

Cooking Level: Expert

Home Town: Watkinsville, Georgia, USA

Living In: Smyrna, Georgia, USA

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Reviewed: Aug. 14, 2006

I did a little substitution on this. I used jalapeno instead of Anaheim chili pepper, white onion instead of a leek, cod instead of halibut, and added 1/2 tsp cilantro. These were a really tasty & healthy meal. My daughter and I enjoyed them for lunch.

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ACPHIFER

Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA

Living In: Athens, Pennsylvania, USA

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Anaheim Fish Tacos

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