Reviewed: May 18, 2008

great flavor

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jimmysam

Cooking Level: Expert

Living In: Sandwich, Illinois, USA

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Reviewed: May 15, 2008

This was so delicious, both me & my husband loved it! The spice was right on target - I actually would have liked a little more. I only marinated the fish for about an hour before cooking, but I opted not to grill the delicate tilapia & instead pan sauted them right in the marinade & they were absolutely delicious. Served on warm tortillas with guacamole, black beans, preshredded cabbage, and salsa, and spanish rice on the side. Absolutely the best tacos I've ever made & a strong competitor to any I've ever bought at a resturaunt.

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Sandi R.

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Reviewed: May 6, 2008

We did use Haddock instead of Tilapia, worked out great! My only questions is in how long it is recommended to marinade fish. I only did so for 30min. & as it was the fish was cooked a bit by the acidity in the marinade. Wouldn't 6-8 hours cook it completely? Anyhow, we loved it & 30 min. worked just fine. Thanks for the recipe!

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Lala

Cooking Level: Expert

Living In: Powder Springs, Georgia, USA

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Reviewed: May 4, 2008

Really great! My hubby loves fish tacos and tries new variations whenever they're available. I was amazed by how good and unique these were. Better thanenytihng we've had at restaurants!

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karetha

Cooking Level: Intermediate

Living In: Montrose, Colorado, USA

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Reviewed: May 4, 2008

I wanted to love these tacos. I was soooo excited to make them. The dressing was awful. The adobo sauce overpowered EVERYTHING. I could have used anything at all in place of the fish as you couldn't even tell what it was you were eating other than adobo sauce.

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ericaschmerica

Cooking Level: Expert

Home Town: Highland, Indiana, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Apr. 18, 2008

YUM! This recipe was delicious and really fresh. The only thing I changed was adding shredded cheese to my taco out of personal preference. Simply out of this world delicious!! Thank you so much for sharing the recipe!

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Reviewed: Mar. 28, 2008

I didn't get a chance to taste the fish as I made both this grilled recipe and panko breaded tilipia. The grilled was gone so fast! I was told it was great. The sauce was excellent! I couldn't find adobo sauce so I added tapatio hot sauce until it tasted spicy enough. Great recipe.

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shordee75

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Lehi, Utah, USA

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Reviewed: Mar. 22, 2008

Overall this recipe was really good and easy to follow. Personally, I didn't feel like the marinade truly seasoned the fish all that much. The sauce however was really good! I'd make it again but maybe add some salt to the marinade.

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Star_Eyes

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Meridian, Idaho, USA

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Reviewed: Mar. 7, 2008

The marinade for the fish didn't really come through for me. The only thing I got out of it was the sweetness of the honey, which I actually did not care for. I will probably just omit that step next time. The white sauce has some great flavor, with lots of depth to it. Will definitely use it again.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2008

I marinated the fish (I used cod) for 24 hrs - 12 probably would have been ample. The chipotle-lime dressing was absolutely amazing! So delicious. I'll be using it as a dip for other things. I served the tacos with shredded cabbage and cilantro. I think I prefer beer-battered fish in fish tacos, but this was still really good. Thanks, mabcat!

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 12, 2008

Great! We never had tilapia before, but will definately have it again. It was a little delicate to handle, but the marinade made it so good! I may try another reviewer's suggestion to bake it next time. The dressing was great even though I didn't put in the adobo. I added some Franks extra hot sauce instead. Next time I will use the adobo since we like things very hot. The baby greens someone suggested instead of the cabbage sounds really good too. I can't wait to make these again, it's a great light meal!

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NEENEE265

Cooking Level: Expert

Home Town: Metuchen, New Jersey, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Feb. 11, 2008

I made this recipe for my family tonight for dinner. The fish is a little tart for me. I think I might omit the vinegar and reduce the lime, if I try this again. I like the chipotle-lime dressing, but again a little much lime for my taste buds. I wonder if I dried off the fish and then dredged it in corn meal would it be good pan fried???

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lyndsey

Cooking Level: Expert

Home Town: Burlington, Iowa, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 25, 2008

Great Recipe, I followed the suggestion of others and omitted the adobe sauce. I only marinaded the fish for an hour and then I baked it at 350 for 15 minutes in the marinade. For garnish I used diced tomato, onion, cilantro, and shredded cabbage - yummm. For a side dish I made rice with black beans. Can't wait to make this wonderful.

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duchessmellie

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

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Reviewed: Dec. 30, 2007

The marinade was great. I increased the cumin to 1 tsp, honey to 2 tsp, and lime juice to 3 tbsp. I cooked the fish in a pan instead of the grill, for convenience. Instead of making the dressing, I boiled the marinade down to a thick sauce and drizzled this over the tacos with baby greens, tomatoes, cilantro, and avocado. Very tasty!!

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BATCAVES

Cooking Level: Expert

Home Town: Vinton, Louisiana, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Dec. 29, 2007

The marinade gets 5 stars... it's fantastic! Overall though, I gave this a 4 because the tilapia, in my opinion, is just too delicate of a fish to stand up to this recipe. Next time I'll use haddock fillets, or a similar fish sliced in thicker fillets.

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Dec. 23, 2007

My husband loved this!!!! I used the marinade for some tuna tacos & it was wonderful!! It had the perfect tang from the lime zest & juice & just the right sweetness from the honey. It reminded me of a baja fish taco. A keeper for sure.

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JanuaryT

Cooking Level: Expert

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Reviewed: Nov. 20, 2007

I SO wanted to love these fish tacos... but they were just ok. The lime and adobo just kind of overpowered everything. I followed the recipe exactly with the exception of reducing the amount of adobo sauce in the sour cream dressing. Oh, and I used plain yogurt in place of some of the sour cream (I wanted to save the rest of my sour cream for cheesecake!). These tacos were good, just not stellar. My daughter wouldn't eat them and my spousal equivalent agreed that they're not quite what we were looking for.

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~Severed*Consciousness~

Cooking Level: Intermediate

Home Town: Big Bend, Wisconsin, USA

Living In: Manitowish Waters, Wisconsin, USA

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Reviewed: Nov. 1, 2007

Very good flavor. The adobo howver was not really for me. I think next time I will make the dressing/sauce from the same ingredients in the marinade, just less some of the liquid if that makes sense. I also put regular salsa that I like on it. The marinade really made the flavor though.

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sophia247

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Reviewed: Oct. 6, 2007

Let me start off by saying that the entire time I was eating this, I couldn't stop saying "oh my god this is sooo good!" It was amazing. We didn't deviate from the recipe much. Left out the adobo chipotle stuff because we didn't know what it was, and added a tablespoon or two of Cholula hot sauce instead. It had the perfect amount of spice. Also, we thought about substituting the lime for lemon juice (since that's what we had on hand), but I'm very glad we didn't because the lime flavor added a lot to the recipe! I did leave out the cilantro because I can't stand it. We only marinated for twenty minutes (instead of six hours, whew!) and it turned out perfectly! It was so good we even uploaded a picture of it, since this recipe definitely deserves a picture. =)

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nateral

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Reviewed: Sep. 27, 2007

Omg! This marinade is SOOO good!!! The only change I made was due to what I had on hand; no hot pepper sauce, so I subbed crushed red pepper flakes and a little of Emeril's Southwest Seasoning. (The chipotle sour cream was a little tart for me- I think next time I would cut down on the lime juice, or maybe leave it out altogether, but that is just personal preference.) Thanks mabcat!! This definitely stays in rotation! :) p.s. After looking at a few recipes for fish tacos, I made just the corn salsa from 'Fiery Fish Tacos with Crunchy Corn Salsa', also on this site. It was FANTASTIC with this fish! You could even make the tilapia fillets with the corn salsa on the side (not as tacos) and that would be a wonderful entree.

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