Reviewed: Apr. 13, 2008

I was getting worried that these were not going to be worth the effort, but I was wrong. They were delicious! Time consuming, but not difficult. I made the mayo the day before which helped in prep time. Perfectly spicy. The fish was crispy and fresh. I used broccoli slaw instead of traditional, and the color was fabulous!:)

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CHERRN88

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Reviewed: Apr. 13, 2008

These are better than any I have ever had out. I made them for our 1 year anniversary meal at home and they were a hit. I didn't add the cayenne pepper after reading one of the comments about it being to spicy. It was just perfect for us. I also added red onion to the coleslaw. I make this recipe a lot and have now found that I can bake the fish to cut the calories of frying. I have also used tofu instead of fish and it is wonderful too.

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K

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2008

WOW - seriously the single best recipe I've tried to date, and I use this site for all of my recipes. I don't love spicy (and neither does hubby) so for the mayo we used one pepper with a little of the adobo and left out the cayene and it was perfect. My husband said best meal of the year! I'm still drooling over them! I added chopped tomatoes instead of a salsa and it was super.

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stemple

Cooking Level: Intermediate

Home Town: North Vancouver, British Columbia, Canada

Living In: Kirkland, Washington, USA

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Reviewed: Apr. 7, 2008

I made this last night and it was SO GOOD. I really didn't tinker with the recipe other than I added a little adobo seasoning to the marinade. I will definitely make this again!

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amber a.

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Reviewed: Mar. 18, 2008

My family loved this recipe. I never fry foods but I thought I would try it out! It wasn't as hard as I thought it would be! My husband really loved the slaw, it has a really heavy cilantro taste, which he loves, so if you don't love cilantro you might wanna cut back. Since other reviewers said that it was spicy, I cut open the chipotles and deseeded them. I also halfed the cumin and just added a couple of dashes of cayenne. I will be making this again! They all loved it! Thanks again!

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JAMIEMS78

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Reviewed: Mar. 9, 2008

These were just ok for me. The mayo was way too spicy for my taste, one pepper would've been plenty. If I make these again I'll probably omit the lime sauce and maybe just put the cumin in the flour coating.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 4, 2008

AMAZING. I did 1/2 baked fish (on pan coated with olive oil) and 1/2 deep fried (which I NEVER do). Have to say, the deep fried was outta this world. Baked fish was 4-star-worthy. A beautiful looking dish too - one that is sure to impress guests and family alike :)

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Feb. 29, 2008

Ouch! I made these tacos the day before the previous review was written. Wish I had cut the chipotle down to one pepper. Very hot, even omitting the cayenne.

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MCKARIN

Cooking Level: Expert

Living In: Reno, Nevada, USA

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Reviewed: Feb. 27, 2008

The fish was GREAT, the slaw was VERY hot! I even threw out the first batch and made another with only one chipotle pepper, but we still found it very spicy. I will definitely make the fish again, but will try a different topping.

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MicNic

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Reviewed: Feb. 22, 2008

This is absolutely fabulous! I fixed these for the first time tonight and everyone in my family loves them! We'll definitely be making these more often.

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CindyT

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Reviewed: Feb. 18, 2008

This recipe is absolutely delicious. The BEST fish tacos my husband and I have ever had, hands down...and we made them ourselves!! Do yourself a favor and give this one a try. And do follow the recipe to a "T"...use the Panko bread crumbs as they fry up so much nicer than regular bread crumbs. Also, some reviewers admitted to omitting the chipotle peppers in adobo sauce, but this ingredient is what makes chipotle mayo just that, so you musn't dismiss it! You can find small cans of these in the Latino food section of any major grocery store. The Panko crumbs can be found in the Asian section of your grocery store. The coleslaw that goes with the tacos is worthy enough to stand alone. I can't say enough about these tacos...just try them! You'll be shocked you could make something so different and delicious in your own kitchen.

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fordbeth

Cooking Level: Intermediate

Home Town: Arlington Heights, Illinois, USA

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Reviewed: Feb. 16, 2008

Unfortunately, we love this recipe. I never fry. NEVER. And I'm halfway through making this recipe when I realize, uh-oh, I'm supposed to fry these things. My husband was excited. They are delicious. But be warned - you don't need a lot of the spicy mayo spread on the tortilla. We love spicy foods, and it was pretty hot. We still loved it, but some people might not. Instead of cabbage I used romaine lettuce, chopped. My husband isn't a huge fan of cabbage. We also halved the recipe to serve two. We had leftover fish, but that was all.

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Meg

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Reviewed: Feb. 15, 2008

This recipe is awesome! I did make a few changes though, I used perch for the fish (all I had) and I used a beer batter for this recipe (I used the one from fish tacos submitted by Tanya, but there is also a really good beer batter recipe submitted by Letty Simmet) and I omitted the cumin because I don't like it. I thought that this recipe was excellent, the honey-lime dressing, the slaw, and the fish really compliment each other well. This recipe replaces Tanya's as my favorite fish taco recipe...I highly recommend it!!

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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 29, 2007

I didn't make the slaw, just the fish tacos. The adults thought they were good but the kids did not like the honey-lime cumin sauce. I think it definitely is an aquired taste. Maybe if I cut back the cumin it would be more kid friendly.

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sanderella

Cooking Level: Expert

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Reviewed: Dec. 9, 2007

my husband loved the tacos, i thought they were good but wasnt sure about the lemon-honey cumin sauce. i think it tasted a little off with everything else. ill definitely make them again but will prob leave that out.

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tarrastarr

Cooking Level: Intermediate

Home Town: Dobbs Ferry, New York, USA

Living In: New York, New York, USA

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Reviewed: Dec. 4, 2007

5+++++ This is truly the best thing I have made from this site. Followed the recipe to the tee except I doubled the chipotle mayo slaw because it was so good. I did half the amount of cilantro because I am not a huge fan. Definitely a keeper!!!!

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mbaroni

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Reviewed: Nov. 29, 2007

This was delicious. I added some lime juice to the coleslaw dressing, just to cut the mayo flavor a little. I also topped mine with a little chopped tomato and shredded cheese. Overall it was really good though! I will definitely make it again!

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Heather

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Reviewed: Nov. 26, 2007

Just finished eating 2 of these, very good. I used wheat Ritz crackers instead of the panko crumbs just cause I had them. I also baked the fish in the oven on a pan coated with olive oil. Still crisped up very nice. I will make these again, thanks for the great recipe!

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Mary Jane

Cooking Level: Professional

Home Town: Philipsburg, Pennsylvania, USA

Living In: Winburne, Pennsylvania, USA

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Reviewed: Nov. 9, 2007

Great flavor and easy to make. I made the dressings and slaw, and soaked the fish in lemon juice in a zip-lock bag the night before. The next day all I had to do was fry the fish. The flavors of the Honey-Cumin and the chipotle Mayo were wonderful. I'm not a fish lover, but I love these fish tacos!

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KLT

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Reviewed: Sep. 23, 2007

These would be great too if you substituted the coleslaw mix with jicama.

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sarah

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Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

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