Reviewed: Jun. 9, 2009

I didn't use the chipotle cream sauce for these, so my five stars go entirely to the tilapia. SO good! i didn't alter a thing and the fish turned out so tender and flavorful! I used corn tortillas instead of flour and I used the white sauce from "Fish Tacos" from this site to top. Delicious and healthy!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jun. 1, 2009

These are fantastic!!! I did not follow "make sure to de-seed the peppers" part and they ended up super hot, so make sure to follow that direction!! Outside of my mistake these were easy to make and delicious. My family loves spicy so I will use the correct amount of chipotle, just w/out seeds next time! The one request of my family was to cut the fish in strips instead of one piece of fish, I'll try that next time. Can't wait to make again!

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lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

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Reviewed: May 20, 2009

An incredible combination of flavors! You can eliminate the cilantro and chipotle without sacrificing flavor. Because we had no chipotle peppers, I added approximately two additional tablespoons of olive oil while cooking, and then sour cream to the remnants to make a sauce. Even our five year old loved it!

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BRANDYFERRELL

Cooking Level: Beginning

Home Town: Lawton, Oklahoma, USA

Living In: Kingwood, Texas, USA

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Reviewed: May 20, 2009

First off I have to say that the cream sauce for these was outstanding! I used 3 peppers instead of 2 and it gave it just the right amount of heat and spice. The spices on the fish were very good, however, I think next time i'll cut down on the amount of lime juice. To me it had a over-powering taste.

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: May 17, 2009

I was looking for a different recipe for Tilapia this turned out great. I tried it with the cream cheese and at first the cinnamon had me going but turned out really a good flavor!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: May 12, 2009

First time I have ever had a fish taco...and it was delicious!! Made the recipe just as follows. The chipotle sauce is wonderful and would be a great addition to other dishes or even a great dip!! Thanks!!!

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Chris

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Reviewed: May 4, 2009

This was delicious! It didn't taste the way I originally thought it would (I was thinking of fish tacos I've bought at restaurants, etc.) but it's a very delicious mix of flavors. I couldn't find the low carb wraps and I'm regretting using regular ones because I can't stop eating them! Word of advice, don't start heating the pan until you have all the ingredients ready to put in, otherwise you'll end up with a burnt mess of spices. I had to throw out my first attempt at sauteing the seasonings.

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Cirrus

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Reviewed: Apr. 22, 2009

LOVE, LOVE, LOVE!!! Even if you only make the fish, sans the sauce and the tortillas, they are fabulous! Easy to make, very flavorful, and always an empty skillet! YUM!!

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Marie Slezak

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Reviewed: Apr. 20, 2009

Sooo good and very quick to prepare. In fact the sauce was so good we are making it again for our chicken wraps!

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ERICHA

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Reviewed: Mar. 11, 2009

This was a really great combination of flavors! I made it exactly as the recipe stated, but instead of making them into tacos, I cooked the fish as instructed, then topped the fillets with some of the wonderful sour cream sauce (perfectly spicy!), and served with veggies on the side. My semi-picky boyfriend LOVED them, and even went back for seconds! Thanks!

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Allydan

Home Town: Houston, Texas, USA

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Reviewed: Feb. 17, 2009

I'm giving this a 4 because it seems unfair to rate it lower since I didn't follow the recipe. I used mahi mahi instead of tilapia, cayenne instead of cinnamon and corn tortillas instead of the low-carb ones and I topped them with some shredded cabbage, a simple homemade pico de gallo and a squeeze of lime. The tacos themselves were delicious! I plan to make them a lot. What I did make exactly like the recipe was the chipotle cream and I didn't care for it. I liked the spiciness but I didn't care for the smokey flavor of the chipotles. Even a small amount overwhelmed the fish.

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WendiMT

Cooking Level: Expert

Home Town: Billings, Montana, USA

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Reviewed: Feb. 6, 2009

This tasted fine, but the fish didn't seem to pick up much flavor. I much prefer a fish taco that I can mariante the fish in the seasonings for a while. I might try that with this recipe

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jan. 31, 2009

The combination of spices makes for excellent flavor AND made my house smell good! I couldn't find the Chipotle Chile so I added several drops of hot sauce which gave the cream a nice spice. My 3 year old loved it too. This one's a keeper.

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Debbie

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Reviewed: Jan. 22, 2009

Yum! I only used 1 pepper in the sauce, and it was plenty spicy. Quick and easy!

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 11, 2009

This recipe was very easy and ended up OK, but the spices didn't work for us. We'll need to play with the flavors. The cooking process went well. The chipotle sauce is VERY (too) spicy -- and we like spicy! But, to be honest, we're not big fans of the smokey flavor.

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Candi

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Reviewed: Jan. 2, 2009

Edible but not impressed.

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gemchick82

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Upper Marlboro, Maryland, USA

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Reviewed: Nov. 26, 2008

If you like to eat healthy, and like a little spice - these are the best fish tacos I've ever had. I make these every 2 weeks, as I am now addicted. I make it with low or no fat sour cream and the whole wheat tortillas from the bakery. Even if I don't have fresh cilantro, I used dried - I don't care - I must eat these at least a couple times a month.

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