Reviewed: Jun. 13, 2009

Great recipe! I used shredded lettuce instead of cabbage.

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Ginna

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Reviewed: May 28, 2009

I love fish tacos, and I was psyched to find a recipe that used grilled fish. I didn't have a whole lot of time, so I just marinated for about an hour, and then cut the fillets into chunks and cooked them on the stove with the marinade (which I boiled). The seasonings came through beautifully, and the flavor was out of this world! I used ten inch tortillas, and used all of the suggested toppings and the dressing. I could not find chipolte peppers, so I omitted the adobo sauce, and I was worried that my dressing would be too thick, but it was perfect. My Mexican-food hating boyfried loved them. Now, THAT'S amazing! I bet a slice of avocado would be terrific on these.

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: May 28, 2009

DELICIOUS! Healthier option: Reduce oil in the marinade to 1 Tbsp and use fat free or low-carb tortillas. With these modifications, I will definitely make this recipe again.

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crowdjen

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Reviewed: May 23, 2009

SO yummy!! I love fish tacos and this is a nice, light and yet flavorful recipe. Perfect for a summer evening.

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LexiRob

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA

Living In: North Bend, Washington, USA

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Reviewed: May 10, 2009

This recipe is one of our favorites, we have it atleast once a week. I haven't had the time to marinate the fish for more than an hour and it still comes out with a lot of flavor. The sour cream dressing is amazing! I have used it for breakfast burritos and in my seven layer dip. We use whole wheat tortillas and plenty of cilantro. I have grilled the fish as well as baking it. Tilapia can be grilled, just use a lot of cooking spray and a wide spatula!

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AV8R

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Jacksonville, Florida, USA

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Reviewed: May 7, 2009

Marinade was delicious!! I would just cook the fish in it for a meal with rice! I didn't even marinade it for 6 hours... I was pressed for time so I let it sit for about an hour then baked it in some of the juice. I also didn't make the dressing since my boyfriend doesnt like sauces... I just mashed up some black beans mixed with cilantro and lime juice and spread that in the shell before adding the fish. Will definately make again!

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luvs2cook4u

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Reviewed: May 6, 2009

These were awesome. I had a hard time getting the amount of adobo sauce the recipe called for from the can so I pureed some of the chipoltes too - bad idea, wayyy too spicy! So we had to use the sauce really sparingly, but they tasted great.

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RMAXIM

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: May 5, 2009

It was pretty good. The recipe for the sauce seemed to make too much sauce, unless some people like a little fish with their sauce taco. You could probably cut it in half, in my opinion.

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ASHPOO

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Reviewed: May 5, 2009

YUM! I have been trying out fish taco recipes on the hunt for the perfect non-fried fish tacos for a while now and this is it! The marinade is amazing! I used to get fish tacos at Z-Tejas and they had a hint of sweetness to them which I loved. These have that same hint of sweetness. I inadvertently bought catfish instead of tilapia, but it worked great. I marinated for 3 hours because that's all the time I had. It was too cold to grill, so I baked them in the marinade at 350 for 20 minutes. The white sauce: I omitted the adobo altogether because I am not a fan. I used 1 Tbsp. Lime juice and a little tequila. I also added a little garlic powder. I served the tacos with shredded cabbage, sliced avocado and fresh salsa. It was a HUGE hit!

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Sarah

Home Town: Repulse Bay, Hong Kong Island, Hong Kong

Living In: Eagle Mountain, Utah, USA

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Reviewed: May 4, 2009

I fixed these for our Cinco de Mayo dinner and everyone loved the tacos, however we didn't care for the dressing, it had way too much lime for us. I will continue to use the fish recipe-it was awesome, but will look for a different dressing recipe.

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Kim

Cooking Level: Intermediate

Living In: Wildwood, Missouri, USA

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Reviewed: May 3, 2009

This recipe rocks! I have fallen in love with Fish Tacos since moving to San Diego 5 yrs ago. This is the recipe I served my family on Easter and it was a huge hit! I used Mahi Mahi as I like the firm texture of it. I also used a combo of white corn, yellow corn and flour tortillas. The sauce was great and I made a quick pico de gallo to put on them also. I have made this recipe twice since Easter and have grilled and cooked in the oven and they are equally tasty. Thanks for my new favorite!

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Liza+Mum

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Reviewed: May 3, 2009

This was delicious!!! I didn't find old bay so I used salmon/seafood grilling spices.. I was running short on time so couldn't marinate. Instead I baked the Marinate for 10' @ 350 degrees. Brushing the marinade on top of fish. Took marinate out, Then I broiled low for ten min. Continued brushing. The dressing was very spicy! I made sure the chiles were well blended in the blender before I mixed everything together.toppings; l used avocado, cilantro, tomato and lettuce I didn't have cabbage. They were amazing! It's a keeper! ;D thanx!!

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Jlopez

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Reviewed: Apr. 28, 2009

This is one fabulous marinade Mabcat and now I can't wait to try it with chicken! The only thing that stopped me from giving this five stars is the amount of adobo sauce it called for. I love heat, but Chipolte adobo sauce is some seriously hot stuff and honestly, one teaspoon gave the sauce just the right amount of punch for me. With that, I thought the sauce was wonderful and didn't feel the lime overpowered it at all. It was very refreshing. This is the fish taco recipe I'll be making from now on; not only is it the most flavorful one I've made, but it's definitely one of the healthiest too. Thank you so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 27, 2009

The marinade in this recipe is great. Like many other reviewers I cut way back on the Adobo sauce. I used only about 2 ½ Tbls. I also feel that 9 minutes on a grill at high heat is to long. My fish was done in about 5 ½ minutes on my Weber charcoal grill. I have cooked a lot of Tilapia on the grill and this usually the case.

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TAD

Cooking Level: Expert

Home Town: Muncie, Indiana, USA

Living In: Decatur, Indiana, USA

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Reviewed: Apr. 27, 2009

This is just the recipe I was looking for! It was delicious and I totally impressed my family! I left the fish in the marinade over night then put them under the broiler. I left out the honey in the marinade because I didn't have any and it was GREAT! Just like the fish tacos I've eaten at restaurants. For the dressing, again didn't have all ingredients so I whipped up 1/4 cup sour cream and mayo, pinch of chili powder, 1 tablespoon of chopped cilantro, and the juice of 1 lime....delish!

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californiacathy

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Reviewed: Apr. 20, 2009

This was just OK for me. I think the flavors were too strong for the fish.For the dressing, it definitely seems like it calls for too much adobo sauce...I just added a few teaspoons and it was enough.

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nicole11

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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Reviewed: Apr. 14, 2009

Oh...my....GAWD this marinade is glorious. BEST fist tacos I've ever made. Thank you SO MUCH for this recipe!!

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Gracie

Cooking Level: Expert

Living In: Issaquah, Washington, USA

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Reviewed: Apr. 13, 2009

These are so delicious!! I made these while camping. I grilled the fish and served on corn tortillas with shredded green cabbage and that incredible Chipotle-Lime sauce.

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RPeters

Cooking Level: Expert

Home Town: Monroe, Louisiana, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 12, 2009

I onlt marinated for 2 hours, used ziplock instead, worked great. I made sauce from here and a mango salsa from another. I also made Tomatilla salsa that want great!

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