Reviewed: Nov. 8, 2009

I think we loved these even more than the ones we get at our favorite restaurant. I left out the cayan because the mayo was plenty spicey without it. I think I will cut back on the peppers next time for hubby's sake. They were a bit too spicey for him but he still loved them. I was a bit perplexed because after making the honey cumin sauce the directions never mention it again so I was left wondering what the heck I was supposed to do with it. I'd already tossed the cabbage mix with some of the mayo so I added more cabbage and poured in some of the honey cumin sauce too. There was far more honey cumin sauce than would ever be needed if just mixing it with the slaw. Next time I will mix the sauce with the slaw and coat the fish with the mayo. Next time I will also grill or oven fry the fish since we really don't need the extra calories and I'm sure it will be just as good that way. We also opted for corn tortillas (heated in a pan coated with Pam, makes perfect soft taco shells and no greasy oil). This may just become our dinner every Friday night. We loved them that much!

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RivertownMom

Cooking Level: Expert

Home Town: Columbia, Kentucky, USA

Living In: Lafayette, California, USA

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Reviewed: Nov. 8, 2009

These were delicious! I followed the recipe and they came out perfect. The only thing I did differently was I served them on a hard tostada shell which gave them even more crunch. I will be making these time and time again.

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Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

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Reviewed: Oct. 27, 2009

my family loves this! I took other reviewers suggestion and only used one pepper since my children cant handle anything too spicy. I also substituted light sourcream for about half of the mayonnaise which lightened it up a bit but still had a wonderful flavor and texture. Otherwise I followed the directions exactly and we were delighted!

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laura1k

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Reviewed: Oct. 27, 2009

The slaw is worth it. So good. That was the only thing I followed to a T so I can't very well rate everything else. Try the slaw! Oh, and if you read the description, it says the slaw is dressed with the honey-cumin sauce and the tilapia is topped with the mayo??

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Ashley

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 26, 2009

I just made these tacos over the weekend and I am already planning on making them again this week. The only change I made was instead of frying the fish I baked mine in a 400 degree oven for about 20 minutes. The fish was just as crispy as if I had fried it but much healthier.

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jmason5313

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Oct. 20, 2009

This was our first taste of fish tacos and it was good! I didn't have the chipotle peppers in adobo sauce, so I used a little chipotle chili powder instead. Also used coconut oil instead of veggie oil (healthy oil which doesn't break down with high heat).

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ELFLADYJO

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Reviewed: Oct. 18, 2009

I found that the chipotle mayo was a little too spicy for me, but other than that both me and my husband loved these.

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hunnyhull

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Reviewed: Oct. 12, 2009

I really love these tacos, and they've become a staple meal for me. The only adjustment I made to the recipe was to oven "fry" the fish, rather than pan fry it. The fish still comes out extra crispy and golden.

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Kristen

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Reviewed: Oct. 9, 2009

These were delishious tacos! I love the mayo, but only used 1 pepper and 1 tbsp of adobo and used 1/2 c mayo & 1/2 c. s, cream and that was plenty! I didnt fry it either, since we prefer our tacos grilled. My boyfriend didnt care for the hny cumin sauce brushed on the fish. A little too sweet. Other than that great. I will definitly use the mayo again. :) Thanks!

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Heather

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

Very good recipe! A keeper for my file.

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STEPHANY BROWN

Cooking Level: Professional

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

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Reviewed: Sep. 30, 2009

I used halibut and marinated it in the honey-cumin sauce. I grilled the fish instead of battering and frying it and used the leftover marinate to baste the fish as it cooked. My family loved it. The chipolte mayo was great and we didn't think it was too spicy.

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Bonnie

Cooking Level: Intermediate

Home Town: Eureka, California, USA

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Reviewed: Sep. 29, 2009

recipe was great!! I love spice but the chipotle was a bit overtaking of the rest of it. might use less next time

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Jana_kink

Cooking Level: Intermediate

Home Town: Roblin, Manitoba, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 28, 2009

Didn't fry the tilapia and didn't use the cabbage and this was still a great recipe. I made some corn salsa (canned corn, red onion, cilantro, fresh lime juice)to top the tacos. The chipotle mayo is delish! Definitely a keeper!!

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NewToThis

Cooking Level: Beginning

Home Town: Charlotte, North Carolina, USA

Living In: New York, New York, USA

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Reviewed: Sep. 20, 2009

Awesome, awesome, awesome!!!! Yum...I did not fry the fish for health reasons and not only soaked the fish with the honey sauce I also drizzled it over everything in the taco after assembling it! So good and can't wait to make again! Oh, and my husband HATES mayo and he was drizzling that mayo sauce over the white rice I served with this! Haha if he only knew...lol!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Sep. 19, 2009

Dont change a thing to this recipe! Its the second best fish tacos that I've had and the first was from a restaurant!! This is a keeper for sure! I've even made the mayo/pepper sauce several times to add to my chicken tacos as well. YUMMY

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cheshiregrl

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Reviewed: Sep. 16, 2009

Great, but the peppers are SPICY for the mayo. We love spice, but I used one extra and we couldn't eat it, follow the recommended amnt of adobo, or less even!

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NayNayH

Cooking Level: Expert

Home Town: Bryn Athyn, Pennsylvania, USA

Living In: Huntingdon Valley, Pennsylvania, USA

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Reviewed: Sep. 13, 2009

My husband and my guests said that these were the BEST fish tacoc they ever had! It was messy prep work but completely worth it!

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Anna Quinn

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Reviewed: Sep. 12, 2009

My whole family loved this meal. I went easy on the honey-cumin sauce, since the fish was already sweetened by the lime juice in which it 'ceviched' . The lime juice was more than enough of a counter-balance for the strong heat of the chipotle mayo.

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jelyhupla

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Reviewed: Sep. 11, 2009

Yum! I couldn't stop eating the tasty chunks of fish! I made a simple salsa out of "about to go bad" peaches and pears the day before (mixed with lime juice, cilantro and onion) and searched the site for something to put it on. This was a perfect fit! I did omit the cayenne pepper from the chipotle mayo since the peppers were more than enough spice for my family. I think just about any white fish would work. I couldn't find fresh, wild Tilapia at my local store so I opted to use Halibut!

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peaceofcake

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Reviewed: Sep. 8, 2009

Well worth the prep time. We made these for a family gathering. A huge hit!

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Sue

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Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

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