Reviewed: Nov. 20, 2009

This was my first fish taco attempt and my wife said that they were the best she ever had. She started making them after vacationing in SanDiego but these were the best!! I did add a little more flour to thicken the batter.

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Burch

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Reviewed: Nov. 19, 2009

I used cod which I suateed and broke up into pieces. I also added some chopped up mango to the sauce for a little sweetness. These are awesome. Thanks for a great recipe!

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Donna

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Reviewed: Nov. 15, 2009

The absolute best! I wouldn't change a thing. This ranks up there with the fish tacos we discovered in Jaco, Costa Rica that were out of this world. The family loved this recipe. Caution on the jalapeño if you are new to hot stuff.

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Debra

Cooking Level: Expert

Home Town: Anacortes, Washington, USA

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Reviewed: Nov. 14, 2009

A little too spicy with the cumin, cayenne, jalapeno combo.

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LaLa785

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Reviewed: Nov. 12, 2009

Fantastic! I grill the fish instead of frying, however the sauce is really what makes this recipe. It is AMAZING! Thanks so much for sharing!

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Susan D

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Reviewed: Nov. 10, 2009

Excellent!

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Amy

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Reviewed: Nov. 7, 2009

This was very good. I thinned the batter a with a little more beer than called for and it cooked up crisper than with the thicker batter. The sauce was amazing.

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Shelley W

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Reviewed: Nov. 2, 2009

This recipe is sooooo good. I live in Southern California and have places that serve fish tacos all over the place and this recipe is by far better than any of those places. The white sauce really takes it over the top. Love it!!

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tatartot

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Reviewed: Oct. 30, 2009

Maybe fish tacos are an acquired taste. These were fair, but I wouldn't make them over and over again. The white sauce was used over mexican beans & rice the next day. The fish in this recipe was just bland.

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SUNNYDAYDREAME

Cooking Level: Expert

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Reviewed: Oct. 29, 2009

WOW!!! It also works wonderful, if not better, with shrimp or prawns! I didn't have dill, substiuted ground coriander, it was delish!! You must have fresh cilantro and pico de gallo for this...trust me!

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OBX Chef

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Reviewed: Oct. 29, 2009

Very very good. I just used frozen fish fillets, but the tartar-esque sauce was fantastic. I served this along side Merle Shinpoch's black bean salad.

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QuakerBaker

Cooking Level: Expert

Home Town: Monticello, Indiana, USA

Living In: Carthage, Texas, USA

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Reviewed: Oct. 27, 2009

Love it. My go-to fried fish batter from now on. Sometimes I add some spice to it because my husband likes spicy food. And, I like chili-mayo on the taco but this batter is awesome. We used Bass Ale in it.

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Virtual Dynamo

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Reviewed: Oct. 22, 2009

I can't review this except from the picture, but it looks amazing and I can't wait to try it!

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sstamey

Cooking Level: Intermediate

Home Town: Arroyo Grande, California, USA

Living In: Rome, Lazio, Italy

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Reviewed: Oct. 21, 2009

YUMMY!!!! I put a little seasoning in my batter to give the fish some flavor. I used Creole seasoning. Very simple and easy to make. Word of advice, make double sauce, that is the best part!!

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Jen

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Reviewed: Oct. 19, 2009

5+. Used Flour Tortillas Instead Of Corn.

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linaharvey

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Reviewed: Oct. 19, 2009

Very good. Not hard to make and very tasty.

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Oct. 18, 2009

This is quite bland. The fish tastes like nothing really...just extremely battered (no I didn't whisk it too hard or long). The sauce and cabbage was a bit boring so I added homemade pico de gallo. I ended up loving a fishless version with just the pico and cabbage mix in a slightly fried tortilla with a bit of shredded cheese on top. If I make this again I will add some seasoning to the beer-batter.

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Maegan

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Reviewed: Oct. 17, 2009

I have been looking for a fish taco recipe that was great tasting. I do have to say I found it. My husband, sons, and myself loved this recipe. Thank you.

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