Reviewed: Nov. 5, 2009

Yum this was a good fish taco! And was the first attempt at ever making one! Since its not grilling season here, I had to bake mine. I did lightly coat mine in a breading before baking to give it a little crunch. I only marinaded the fish 2-3 hours. I also cut back the chipotle in the dressing, and just added as much as I needed to get the heat level that I wanted. The dressing was pretty tasty. I only made half the amount. The full amount makes a lot and we would of had too much left over. I didnt have cabbage, so I had to use lettuce. Next time I will definitely use the cabbage for the crunch and dress it lightly with some dressing. Also I didnt have fresh cilantro, so I added dried to the dressing mixture to give it the flavor. I added the full amount of lime juice to the marinade, dressing, plus extra to squeeze over top. I love the lime flavor and the chipotle together! My husband actually really liked it also! Which he isnt much of a fish eater. Overall a great recipe! I will make again! Thanks!

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pink

Cooking Level: Intermediate

Living In: Aurora, Indiana, USA

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Reviewed: Nov. 4, 2009

Very very good. I didn't have adobo sauce but I used some poblano salsa instead. Substituted cod for tilapia. Baked fish in their marinade in shallow baking dish for about 20 mins at 350 and they turned out perfectly. Will definitely make again!

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GreenGirl24

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Reviewed: Nov. 1, 2009

The only ingredient that I wasn't able to obtain from the store was the adobe sauce from chipolte peppers. Instead, I used a bit of frank's and chulo hot sauce. I really didn't care for the dressing or marinade that came of it. The taste of the fish especially when grilled was good and also went well with finely sliced cabbage and tomato. Nice idea but wasn't quite what I was looking for.

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> AE <

Cooking Level: Beginning

Home Town: Orefield, Pennsylvania, USA

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Reviewed: Nov. 1, 2009

This is the best marinade we have ever had! Only change I made is that I switched curry for the chili powder, because I just didn't have any on hand. Everything else was exactly as per the recipe. For the dressing, I got adobo, but didn't realize until after the fact it was not the kind packed with the chipotle peppers. First time I made it, I just used it as is. The second time, I added about 1 teaspoon of hot pepper sauce. It still tasted heavy, and a little off to me, so I squeezed 2 whole limes into it, and it made a huge difference, brightened it up nicely.

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Jamie

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Reviewed: Oct. 15, 2009

This was wonderful, even my husband thought so. I used Ling Cod cooked on the bbq instead of the tilapia which is a firm fish, the marinade and dressing we thought were great. Only other change was I didn't have chili powder or adobo sauce so used tapiato sauce to replace it. This a recipe worth keeping!

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Debi

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Reviewed: Oct. 12, 2009

Yummy! A healthier option for fish tacos is to use this recipe and grill instead of deep-frying using a beer batter!

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Island Girl

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Reviewed: Sep. 19, 2009

I thought this was fantastic! I only made a few changes. I cut back a little on the chipotle sauce and added a little honey to the sauce. I mixed the sauce with the cabbage ahead of time to make a slaw and worked really well. Everyone loved it!

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niki1128

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Reviewed: Sep. 4, 2009

Was not impressed with this fish taco. Not nearly as good as most other fish tacos I have tried.

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RandyLee

Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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Reviewed: Sep. 2, 2009

So Good, I didn't change a thing!

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lorrieson

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Reviewed: Aug. 21, 2009

I used the tilapia and think it cooked up great! I only subbed out the adobe sauce (bc I didn't have any on hand) with some hot sauce and the dressing still tasted like our fav from a local restaurant. The fish had a great flavor alone, even my picky kids liked it!

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Rebecca

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 21, 2009

I'm really glad I found this recipe. I have made these for my family and friends, and everyone loves them. I like to use the stand-n-stuff hard shells instead of the soft, I like the crunch. I have tried these with four diffent types of fish and it is different and awesome evrytime. Love the dressing.

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mwillis247

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Reviewed: Aug. 19, 2009

Excellent! First time eating fish tacos and they were great--very limey and fresh-tasting.

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karllian

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Reviewed: Aug. 15, 2009

I'll give it 2 b/c my husband liked it, but I did not like what the marinade did to the texture of the fish, made it really mealy and mushy, too much vinegar

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jamie

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Aug. 7, 2009

Excellent recipe and a consistent hit at summer cookouts

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Anthony

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Reviewed: Jul. 23, 2009

A new favorite, no doubt. I took the advice of many people saying it had too much lime and just withheld lime from the dressing. i kept the marinade the exact same. SOO soo good all together.

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AndrewsCuteCook

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Jul. 22, 2009

I made these fish tacos for a few of the neighbors at a dinner get-together. It was a big hit, everyone loved the tilapia. Served it with cilantro-lime rice. Fun meal and easy.

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Evon Bair

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

Wonderful, I LOVE fish tacos and made this with mahi mahi tuna. The only thing I didnt have was adobo sauce and had no clue what to replace it with, so my sour cream mixture was a bit bland. My own fault though. We had other stuff on hand to put on the tacos, and they were just deelish.

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Angelika

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

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Reviewed: Jul. 22, 2009

Great sauce. I baked in foil for 8-12 mins instead of grilling. Turned out great. Garnished with precut cabbage slaw (cabbage and carrots) and a simple aioli (equal parts mayo and salsa) for creaminess. Will definitely make this again!

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ricemama

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Reviewed: Jul. 20, 2009

I do not like fish at all, but my husband does. I gave this a try, and to my suprise I can now say that I eat tilapia, but only in a taco with chipotle-lime dressing! This is a really fun meal to enjoy outside in the summer with margarita in hand.

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