Reviewed: Apr. 5, 2012

They were awesome,We are always looking for new shark recipes. We love this one!Even my 4 year old did! We liked them dipped in ranch dressing, and ranch dressing mixed with some hot sauce!

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Reviewer:

Autumns_mom@live.com

Living In: Ocala, Florida, USA

Reviewed: Jan. 24, 2008

I marinated the fish in different salsas, Mango,cranberry and limes for summertime and in the winter added peppers and squashes. It's a good way to get the kids to eat them without them knowing! 2 year old approved!

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Reviewer:

Rastamama

Reviewed: Dec. 17, 2007

this recipe was very good. the marinade was perfect. i used rockfish instead of shark, but i'm guessing any firm whitefish would work. i paired this recipe with a ten minute enchilada sauce. i skipped the frying and went straight to a baking dish, smothered with the enchilada sauce, and topped it with cheese at the very end. very good flavors

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Reviewer:

seacretslott

Cooking Level: Intermediate

Home Town: Stone Ridge, New York, USA

Living In: Ocean City, Maryland, USA

Reviewed: Nov. 28, 2007

I used Tilapia in the recipe, it was a boring taste.

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Reviewer:

Shana

Reviewed: Dec. 21, 2006

YUMMY! This is the 2nd time I used shark, and these were much better than the first time I tried. I will be making these again.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

Reviewed: Aug. 11, 2006

Okay, these were very tasty, when all is said and done. However, they were a pain to prepare. If you have the time and patience, go for it.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: May 25, 2006

What a fun recipe! Very tasty with guacamole and sour cream. The taste of shark is very mellow and refreshing.

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Michelle Bovenkamp

Cooking Level: Expert

Living In: Aurora, Colorado, USA

Reviewed: Nov. 26, 2005

Excellent recipe!!! I was skeptical about fish inside a taco shell but it turned out great.

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Reviewer:

Woodace2000

Reviewed: Feb. 3, 2005

This was really yummy! As shark isn't too available here, I used salmon instead and added in chopped green onions before cooking. As I don't have a deep fryer (and prefer not to fry), I skipped that step and just baked them for about 15 minutes(until edges were brown and crispy) - worked perfectly and was still absolutely delicious. Thanks Diana!

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Reviewer:

The Aluminum Chef

Reviewed: Oct. 2, 2004

Very good! I did kind of run with it, though. I substituted tofu for fish and tried to "mexi-up" the seasonings, using lime juice instead of lemon, olive oil instead of canola, and cumin and chili powder instead of cajun seasonings.

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3 users found this review helpful