Reviewed: Mar. 24, 2008

Wow!! Super easy and delicious! I modified the recipe based on previous reviews of the fish being too spicy. The only seasoning I used was Tony Chachere's Creole seasoning and the fish was just right. Thanks for a great recipe!!!

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ALEXES

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Reviewed: Mar. 18, 2008

Great, healthy, delicious recipe. Way too much red pepper in my opinion but to each his own! We cut back on that part but made everything just as the recipe stated. Yum-o!

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EELNESER

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Reviewed: Mar. 17, 2008

I really liked this recipe--it was light and refeshing. The reason I am only giving it 3 stars is my husband and family really disliked it. I guess the word "taco" threw them off. I think it would make a wonderful summer meal! Won't make again though because I will be the only one eating!

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antiquegrrl

Cooking Level: Expert

Home Town: Manheim, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Mar. 14, 2008

This was delicious and so healthy. I did substitute cucumber for the jicama and it was just as tasty.

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hgrether

Cooking Level: Beginning

Home Town: Lincoln, California, USA

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Reviewed: Mar. 3, 2008

These were really good but... DO NOT COOK IN DOORS WITH A GRILL PAN. I had to open every window in the house,(March in NY, we were very cold!) my husband and I were coughing up a lung. I had to shut the door to my kids rooms so they would not choke! I went to 3 different supermarket/fruit stores to find Jimica and I really don't think it added flavor to the corn salsa, it did add crunch but that is about it. I will make these again but only in the summer when we can BBQ the fish! They were very hot and I cut the cayenne pepper down to a tablespoon.

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DT1068

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Feb. 25, 2008

I change this quite a bit by beer battering my fish but I think it deserves 5 stars for the salsa alone. My husband was not too keen on the idea of fish tacos but changed his mind after one bite! We will be having this again soon.

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Mary

Cooking Level: Expert

Home Town: Coventry, Connecticut, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: Feb. 23, 2008

This was really simple. I baked the fish because my grill is out of service in February. The corn salsa is great. I wish I had some sour cream, that would have been really good, I think.

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Jez the Mez

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Reviewed: Feb. 17, 2008

Great! I really like avocado so I added a diced avocado to the corn salsa. Yum!

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ErinCC

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Feb. 11, 2008

AWESOME! We love spicy foods and these were EXCELLENT! The sour cream definitely helps balance the spice out. THANK YOU VERY MUCH! This is a keeper!

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Sandy

Cooking Level: Beginning

Home Town: Clay Center, Kansas, USA

Living In: Coffeyville, Kansas, USA

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Reviewed: Feb. 1, 2008

I made this last night and it was delicious! Everybody liked it. However, after reading some reviews, I cut the cayanne pepper waaay back- from 2 tablespoons to 1/2 tablespoon, and it was still wayyy to spicey! Next time I'll probably use about a quarter teaspoon of it. Overall though, great recipe. I couldn't find the jicama, but the salsa was super tasty anyways! I'll definatly make this again!

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Eryn

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2008

Way too spicy for me. I'll make it again, but I'll reduce the cayenne pepper. I will also probably add flour to make the fish crispy.

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JessicaDF03

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Reviewed: Jan. 22, 2008

The fish was really spicy and dry the way the recipe calls to make it. I would use less spice, and salt. Certianly not the best fish taco recipe I've made.

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alauka

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 29, 2007

Very good, yet not "the Best". I didn't think it was spicy enough, I think I'll make it again and substitute the cayenne pepper for chipotle powder instead. The corn salsa was awesome, even though jicama is hard to find this time of year and I had to leave it out, it was still fantastic. Also I added an Anaheim pepper for color/flavor. A definite 'make this again', with a couple of minor tweaks.

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jroe

Cooking Level: Beginning

Living In: Cotati, California, USA

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Reviewed: Nov. 21, 2007

I've made this twice now. The Corn Salsa really makes this dish, however I have yet to use jicama. There is too much seasoning for my preference. I cut the cayenne in half the first time and it was still too overpowering. This time I cut the cayenne some more and only used half the salt. Turned out just how I like it. For the 6 fillets I used: 1/4 teaspoon cayenne pepper 1 tablespoon ground black pepper 1 tablespoon salt I added some diced Mango as a topping, which turned out to be yummy!

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bwilms

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Reviewed: Nov. 6, 2007

I love this recipe! I can't handle a lot of "HOT" so I lessened the amount of cayenne.I've made this twice now... it's a winner in my home. :)

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mrsmike

Cooking Level: Beginning

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Reviewed: Oct. 31, 2007

Oh my gosh, these were SOOO good. We used mahi mahi and just baked the fillets right in the oven. The spices and the cilantro complimented the fish so well - amazing meal. Thank you so much!

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Molly

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Reviewed: Oct. 18, 2007

Amazing!

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Chris B

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Reviewed: Oct. 8, 2007

Absolutely wonderful!! I added some flavored rice to these tacos when putting them together- got rave reviews- everyone loved! Thanks so much for this recipe- we will definitely make this again :)

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RachGirl

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Sep. 30, 2007

I think the spice on the fish is just too fiery. My husband and I love spicy food, but this was just too much red pepper. I'll make again but cut way back on the red pepper. The salsa is excellent and I will definitely make that again.

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