Reviewed: Aug. 4, 2006

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.

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CHEFSINGLEDAD

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jul. 5, 2006

My husband and I loved this! I too, used a Pobolono (sp?) pepper-Anahiem wasn't available-and I used onion instead of a leek. Also, I didn't realize it until I was supposed to add it-I was out of cumin. I used a little bit of chili powder instead. Like other reviewers, I drained it before putting it in the tortillas. Oh, and we used flour tortillas because my husband doesn't like corn tortillas. Oh ya, and I also added canned diced tomatos (drained) just because I ran out of time. Even after all those changes it was SO good, and not too spicy at all! I served it with a little sour cream, cheese, and avocado. Healthy and fast-what a combination! Thanks for the recipe!

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BROOKIIEE

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Reviewed: Jul. 3, 2006

A kickin' great recipe! I had to use poblanos, the only fresh chili's in my area. It is a little soupy but that can be remedied by draining before serving. I would like to try this recipe with habaneros and some chili powder next time. Makes an ample amount.

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HOPHEAD

Cooking Level: Expert

Home Town: Eldon, Iowa, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 24, 2006

These are very tasty! Although I agree with a few people that it was soupy, all you need to do is drain the liquid before serving. I did omit the leak and used onions instead and I used jalapenos instead of anaheim chiles as well.

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GABESGIRL

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Monrovia, California, USA

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Reviewed: Jun. 6, 2006

Too soupy for tacos. The name should be changed to "Spicy Mexican Fish Soup" - I'd give 4 stars for that. I ended up serving the fish in bowls with corn tortilla quesadillas on the side. Pretty tasty anyway.

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ewchoi

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Reviewed: Apr. 25, 2006

This is a keeper. Very easy and tasty and healthy. Made recipe as is and it was fantastic!

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LESLEYCAN

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 28, 2006

I made these at the fire station. We weren't quite sure about this one just by the title. A couple of the guys are a little picky and they liked it. I subsituted the halibut for sand (white)bass. Also used whole wheat tortillas and topped w/hot sauce, for a complete healthy lunch. Great recipe, will definetly do again.

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Josh

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Reviewed: Feb. 22, 2006

I love recipes like this, not only is it good but easy to make. Did make a couple of changes...added a table spoon of chile powder a little chopped green pepper and shark for the fish. Shark will stay firmer when cooked and has great flavor. Garnished with a touch of cilantro. The next day we ate the left overs like a soup topped with monterey jack cheese and fried corn tortilla as a dipper.

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hoot1

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Reviewed: Feb. 20, 2006

I made this for guests and everybody loved it. I drained excess liquid before serving so tortillas wouldn't get soggy. Also served with the "Tangy Cucumber and Avocado Salad" as suggested by another user. The combination was fabulous!

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SusiePeg

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Reviewed: Feb. 11, 2006

These are really tasty and healthy too. I like to serve them with the avacado salad recipes from this site. MMM.

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killerbroccoli

Cooking Level: Expert

Home Town: Corte Madera, California, USA

Living In: San Rafael, California, USA

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Reviewed: Dec. 15, 2005

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.

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RMKAK

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Reviewed: Jul. 26, 2005

A GREAT recipe! I made two versions: one with the fish, another with chicken for my guests who don't like fish. Both were amazing.

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Elisabeth

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Reviewed: Apr. 4, 2005

Based on recommendations, I used tilapia. It was great! Definately a nice change of pace- very light and refreshing. I also doubled the cumin and added some cilantro. I served it with rice, and mixed the rice in with the leftovers (which were just as tasty).

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KIWILUST

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Reviewed: Sep. 25, 2004

AWESOME! My husband is Mexican and we are used to authentic mexican food. We loved this recipes. It is definitely a favorite of ours now.

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DAWNMORE

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Reviewed: Jun. 28, 2004

This recipe is so good you almost can't believe it's healthy. I made vegetable broth and used it instead of the chicken broth to reduce the amt. of sodium. Also used the cod filets that come frozen in the big bag from the warehouse club. It turned out great! Served it with the Quinoa and Black Beans also from this site. Fabulous!

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RAMY813

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Reviewed: Jun. 18, 2004

We loved this recipe! I made way to much because I doubled the recipe (we were supposed to have company...they couldn't make it)...so I served the left over fish with rice and it was spectacular! I am going to use the same basic recipe but substitute shredded chicken for the fish....yum!

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HoneyBee

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Reviewed: May 11, 2004

This was the first time I have ever made or eaten fish tacos, and, yummy! Of course, I made changes...don't we all. I felt the tomatoes made the recipe a bit bitter...added a pinch of sugar. Doubled the cumin and used tlapia fish--no halibut in our small town store. This recipe was not only delish, but it made enough for 2 adults to consume 8-9 tacos for dinner...and for three adults to have 3 tacos each the next day for lunch! What a deal and how tasty they were! I also liked how healthy they were--little oil, use of broth, and veggies! I will definitely make these again!

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Lady Lisa

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Reviewed: May 8, 2004

Two thumbs waay up! This was absolutely delicious, not to mention and very quick & easy to make. Like some others, I substituted the halibut for another firm fish - scrod. I didn't have any Anaheim chilis so I used the poblano chilis I had on hand. We prefer flour tortillas so I used that but after the first taco, we ended up eating the remainder of the mixture over rice to make full use all of that yummy broth. Thanks so much for this guiltless pleasure! I'll make this one over and over again.

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CHULA_MIA

Cooking Level: Intermediate

Home Town: Delaware City, Delaware, USA

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Reviewed: May 8, 2004

This was just OK. We thought the filling was a little too "juicy" for the corn tortillas. They ended up being really soggy and fell apart before we could eat them. Maybe flour tortillas would work better with this recipe. It did make the house smell great!

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SWINSTEAD

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Reviewed: Apr. 19, 2004

Excellent! Great flavor for such a healthy dish! My husband loved this and so did my 16 month toddler. I will make this again! :)

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latte

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