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Reviewed: May 2, 2008

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

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2 users found this review helpful

Reviewer:

Michelle Bovenkamp

	Cooking Level: Expert Living In: Aurora, Colorado, USA
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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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1 user found this review helpful

Reviewer:

Rastamama


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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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1 user found this review helpful

Reviewer:

seacretslott

	Cooking Level: Intermediate Home Town: Stone Ridge, New York, USA Living In: Ocean City, Maryland, USA
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Reviewed: Nov. 30, 2007

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

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1 user found this review helpful

Reviewer:

Shana


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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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0 users found this review helpful

Reviewer:

Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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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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2 users found this review helpful

Reviewer:

BARNKITTY

	Cooking Level: Expert
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Reviewed: Nov. 26, 2005

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

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1 user found this review helpful

Reviewer:

Woodace2000


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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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4 users found this review helpful

Reviewer:

The Aluminum Chef


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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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2 users found this review helpful

Reviewer:

Sara

	Cooking Level: Intermediate Home Town: Atlanta, Georgia, USA
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Reviewed: Jan. 20, 2004

this taco had an interesting combination of ingredients but the taste was simply delicious

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2 users found this review helpful

Reviewer:

EJAPCHIN12


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Reviewed: Jul. 8, 2003

Ummm Ummm Good! Really easy.

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6 users found this review helpful

Reviewer:

Cristel

	Cooking Level: Intermediate Home Town: Glen Burnie, Maryland, USA Living In: New Orleans, Louisiana, USA
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Reviewed: Jan. 18, 2003

OLA`...Just what I have been searching for! Great! I love Seafood Enchiladas and this hit the spot.....We use orange ruffy, it was wonderful!

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7 users found this review helpful

Reviewer:

COTTON2


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