Reviewed: Apr. 9, 2008

Easy to prepare and very tasty! My husband is not a big fan of seafood, and even he ate most of his. Will make again.

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STibbs

Cooking Level: Intermediate

Living In: Lyman, Maine, USA

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Reviewed: Mar. 29, 2008

my family loved this recipe. I did not change a thing. Perfect family dinner.

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Joe in Montrose

Cooking Level: Expert

Home Town: Westchester, New York, USA

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Reviewed: Mar. 22, 2008

Miracles have not ceased to exist! We rarely have fish at our house (though I have tried many, many times to find good recipes to please the fish hater. He did say this one is good and I can make it again!) I did do a few things differently: I used only 2 basa fillets instead, and I brushed a little taco seasoning on them (about 1Tbsp. seasoning to about 3Tbsp. water) first. I also used ripple chips for the crumbs cuz we had a bag open and about to go stale (and I used less than 1/2 cup), but they worked great! I sprayed the pan to prevent any sticking (just in case). I also used less (partly skimmed marble) cheese, which I think melts better anyway cuz you don't get the grease. I also omitted the avocado. The only thing I would do differently, to completely mask any trace of fishiness for my dear hubby, is to marinate it for about an hour or so in the taco seasoning mix. Thanks for the great recipe Christy!

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rachelle

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 13, 2008

This is a good recipe, I use a sweet salsa, like mango pineapple salsa, and crushed tortilla chips, and my kids love it this way also!

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J. Kunkel

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Reviewed: Mar. 6, 2008

Pretty good. Used Salsa verde & mahi mahi. I don't think I will put the chips on next time though. I didn't think it needed it. Also, didn't use the sour cream or avocado (didn't have any & I don't think that it really needed it).

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MISCONDUCT

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Reviewed: Mar. 3, 2008

I love mexican food. I thought this was a really good recipe and will make it again in the future. The cod itself is pretty bland, which is nice because it takes on the flavors of whatever you add to it. However,I wonder if the cod could be marinated in some of the salsa prior to give the actual fish more flavor. We used a mild Chipotle salsa which was great, we added fresh Cilantro, sour cream and because our avocados were really unripe, we made guacamole.

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lukafoo74

Cooking Level: Beginning

Living In: Westchester, Illinois, USA

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Reviewed: Feb. 7, 2008

VERY GOOD. I ALSO MADE IT WITH CHICKEN BREASTS COVERED WITH FOIL.

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Jan. 28, 2008

Loved it. Loved it. I did take some of the others advice and seasoned the fish first, removed some of the excess liquid from the salsa and put the cheese and crumbs on during the last 10 or 15 minutes of baking. Husband also loved it. We used cod filets and this will surely go into regular rotation in my house.

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TGREEN6755

Cooking Level: Intermediate

Living In: Dolton, Illinois, USA

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Reviewed: Jan. 15, 2008

Tried this meal yesterday and it was keeper. This meal is so easy to prepare and everybody enjoyed it, no leftovers. I did make one change I used fresh caught catfish, fillet the fish and used a mix of mexican cheeses.

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PECOS-DON

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Reviewed: Jan. 9, 2008

Great weeknight dinner. The salsa plays a big role in this since the fish is so mild, make sure you use one that you really like. I'm going to try this with other types of fish. Thanks!

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Jan. 4, 2008

I've had your recipe for years and I have made it plenty of times. Everyone in this family really likes it, so I sure will make it again. Thank You For Your Recipes Christine Johnson.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Dec. 28, 2007

I made this with tilapia. We weren't very impressed. It was just okay. Served w/refried beans, taco rice and the 'guacamole' recipe from this site (which is fabulous, by the way!). I likely won't make this recipe again. Thanks anyway.

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 25, 2007

I served this over mahi mahi. I didn't use avacado or the sour cream. It is easy and delicious.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Dec. 18, 2007

I made this for dinner and the kids loved it and so did we and it just took on time to do...

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katz

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Reviewed: Dec. 17, 2007

This recipe was sooo good!! It was a very easy recipe, I didn't use any measurements. I used halibut and cut it into approx. 6 oz. pieces and covered it with ortega mild salsa, then I added some chipotle cheddar cheese, then sprinked a light mixture of a mexican cheese blend on top. Topped it off with a good amount of crushed tortilla chips. Instead of sour cream, we like to use an equal amount of mayo (best foods) and plain yogurt with lime juice. (you want to make it a tad bit tarter than sour cream). We served it ontop of the avocados. Then for the ones who like it spicy we added some spicy salsa. OH SOOOO GOOD!!!!!! Thanks for the recipe! I will be making this alot!!

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Cari

Cooking Level: Expert

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Reviewed: Nov. 13, 2007

I used fresh salsa and did not like this at all. Corn chips were mushy in the melted cheese. My husband and kids complained the whole meal.

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Karen

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2007

Very nice! Doesn't get more simple than that...nice flavor and the fish was nice and flaky. I didn't have any sharp cheddar so I grated some American cheese that we had a block of,not as good but an ok backup...I really liked the crushed tortilla chips on top. Thank you for sharing!

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Zap

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Manchester, Kentucky, USA

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Reviewed: Oct. 18, 2007

I have made this dish more than dozen times now and we still love it. I love the fact that it's so versatile, I can use many different kinds of fish and it still tastes great. I have used tilapia, cod, orange roughy, mahi mahi, and halibut.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 9, 2007

This was a fairly good and easy meal. We turned it into a fish taco salad - put baked fish on top of a bed of romaine lettuce with avacado, sour cream, corn, beans, onions, and extra salsa. Fish needed an extra 5 minutes in the oven as well.

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hokiebetty

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: Sep. 25, 2007

My husband hates fish so I thought I would try this recipe. He loved it! He asked that I make it again, but this time we use the fish for fish tacos, so we are trying that tonight! I couldn't believe he liked it as much as he did... but we did need to cook it for 20 minutes rather than the suggested time.

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Angela

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