Recipe by rev'd up chef
"After many attempts and many combinations of ingredients these fish tacos are ULTIMO!"
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ground black pepper
plain fat-free yogurt
1 1/2 tablespoons
chopped fresh cilantro
1 1/2 teaspoons
canned chipotle peppers in adobo sauce
16 (5 inch)
shredded Monterey Jack cheese
avocado - peeled, pitted, and sliced
green onions, chopped
I am not a fan of fish tacos, but my husband is so I decided to make these for him. ABSOLUTELY DELICIOUS!! The sauce is amazing, and so easy. The sauce is definitely spicy so I did use a little more yogurt in the mixture, but this recipe is def a keeper!!
This was edible, but nothing I will make again. I followed the directions exactly for the sauce and it was bland. I added green onions, garlic salt and paprika and that made it a little better. We just felt like something was missing. I feel like the fish tacos at restaurants are a little sweeter. Maybe I'll try with peach or mango salsa next time.
Absolutely delicious! I took the advice from another review and used lettuce instead of cabbage, and fruity (mango) salsa instead of regular salsa. The sweet and spicy went so well together. It was very flavorful. I omitted the cheese for a fresher taste. I would highly recommend this to anyone looking for a fiesta in the mouth.
Healthy fish tacos that got raves at my birthday barbecue. I was distracted when I was making the recipe and ended up mixing the spices with the lime juice, so I basted the fish with it before cooking and it was still fantastic! I reduced the salt by half and only used a quarter of the black pepper, omitted the cheese and used lettuce and the salsa from the "Fiery Fish Tacos with Crunchy Corn Salsa." Yogurt dressing was stunning with Sriracha sauce. This recipe makes A LOT!
We just made this today and loved it. The yogurt sauce is the difference. We used cabbage, and it added a firm crunch, so don't be so quick to revert to lettuce. The recipe made so much, we took some to the neighbors and still have some for leftovers. There is definitely a kick, but it is flavorful without being overpowering. The cilantro and lime are delicious additions. We had flour tortillas, which were still good. There is no need for salsa. We will definitely make these again. I just created an account so I could comment on this recipe. It was great!
The taco's were absolutely AMAZING. I usually don't use recipes with very little reviews, but the reviews were high for only 4 people that rated it. I decided to try it since I had everything the recipe called for. I did everything as the recipe called for, but I used olive oil to coat the talapia instead of the spray. This was a hit for the whole family, and made them twice this week. Thank you for the fantastic recipe. :)
Fantastic healthy recipe for fish tacos! I broiled my fish instead of grilling about 4 minutes per side. The sauce is very tasty with a little kick (I used fat free greek yogurt). Overall, amazing and easy!
* Percent Daily Values are based on a 2,000 calorie diet.
Fish Tacos Ultimo
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 99
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