Reviewed: Apr. 6, 2012

I took others suggestions and used half the chili powder- it could probably use even less. The fish had great flavor.

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Reviewer:

faithirene

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Cooking Level: Beginning

Reviewed: Feb. 26, 2012

This recipe has a few steps to it, but the fish tacos were absolutely delicious! I used tilapia in place of the cod, and I didn't have any green onions, other than that I followed the recipe exactly as written. There was an explosion of flavor from the dressing added to the coleslaw! It was really yummy. I had some left over, mixed a bit more sour cream and mayo in it and served it to apply over the tacos if anyone needed more sauce. I have made fish tacos many different ways, from many different recipes, and this one is my new favorite! Will make this over and over again.

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Reviewer:

Lori

Reviewed: Feb. 24, 2012

we did a variation with a relish of black and garbanzo beans, red and yellow peppers, canned corn, grape tomatoes sliced and fat free Italian dressing... Substitute Greek yogurt for sour cream and usd regular salt and sugar.... yum.

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Reviewer:

NDABURB

Reviewed: Feb. 19, 2012

this was a quick easy delicious main dish. i used a liitle less chile powder than the recipe called for and also did not use the jalapeno since i dont like hot at all...still very flaverfull and i would definitely make this again.

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Reviewer:

pixielust

Reviewed: Feb. 12, 2012

Excellent batter. best i have tasted. used half chili powder and salt as suggested. Used beer instead of water for marinade and added lemon. Grilled some pieces of fish. Used Pioneer Woman's cole slaw. The batter is a definite hit!

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Reviewer:

JohnnyAzores

Reviewed: Dec. 9, 2011

Very good, but i wouldn't use the tequila next time, I would cut 1/2 the chili powder.

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Reviewer:

nicolesmi

Cooking Level: Expert

Reviewed: Jun. 27, 2011

I thought these were AMAZING! I did cut the chili powder by about a third and used regular sugar because I didn't have any turbinado sugar. Very tasty and the fish had just enough of the tequila flavor. Would definitely make again!

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Reviewer:

kristi.goodin

Reviewed: Apr. 19, 2011

These taste good, but having lived in Baja and Baja Sur for over two years, I can tell these are not _authentic_ baja-style fish tacos... perhaps they're inspired by the orginal, but there are some weird ingredients in here. Still, though, they do taste well. As a companion to this recipe, people may like this one: http://eauthenticmexicanrecipes.com/taco-recipes/simple-taco-recipe-fried-baja-shrimp-tacos-recipe-tacos-de-camarones-de-baja It's an authentic Baja shrimp taco recipe, using the exact ingredients you'll find at the taco shops From Cabo all the way up to TJ, and it's delicious.

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Reviewer:

Authentic Mexican Food Nutcase

Reviewed: Feb. 12, 2011

This is a great recipe. I'm not sure why it only has 3 stars. It's delish!! It makes a lot though, since I am cooking for 2 I would cut in 1/2 next time. I thought 2tbsp of salt was a lot so I just put 1tbsp and it came out perfect. Also, I just pan-seared the fish with about 1tbsp of olive oil- I did not deep fry. Fish was very tasty and got a nice sear in my cast iron skillet. And one other thing - for the slaw, I was mixing & adding more slaw mix until I thought the coating for the mayo/SC sauce was thin enough to no be overwhelming. I think I ended up putting a little more than what the recipe called for. End result was great and hubby loved it too. I will definitely make this again.

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Reviewer:

mandagd2003

Cooking Level: Expert

Home Town: Vineland, New Jersey, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Jan. 8, 2011

These were pretty good. I've never had fish tacos in a restaurant so I can't compare them to anything. I think they were a little too salty but other than that they were okay. There is a lot of chili powder but you can put in as much as you want. I thought the taste was great!

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