Reviewed: Sep. 18, 2008

I really loved this recipe for the fish, it's really tasty and a great start for a fish taco. I keep the fish just the way it is in the recipe, but I like it better with corn tortillas, shredded cabbage, and fresh pico de gallo (diced tomatoes, diced yellow onion, fresh minced jalepeno, and fresh cilantro)-- I like the chipotle cream but I have used softened cream cheese (1 whole package)instead of sour cream, I really like it that way, I think I will also try to make the chipotle cream with mayo, which may sound strange but mayo sauces seem to usually go good with fish tacos. Just be careful with how much of the chipotle pepper and adobo that you put into it (start with a little and add more to your taste) This is a a great recipe, but but not for those who have sissy tongues that can't handle spice!

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tHe CoOKin KiTTeN

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Reviewed: Aug. 25, 2008

This was so easy and so good. I used regular taco shells, not soft.... and I didn't have any cilantro. My husband and I finished the whole thing, but I think it would have been too spicy for the kids anyway. The cinnamon was a nice touch!

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LYNNE119

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Reviewed: Aug. 14, 2008

This is so good! I made it as a fish entree, served it with black beans and rice and used the chipotle cream sauce as a dipping sauce. At first I was hesitant about adding cinnamon to a fish recipe, but it works well with the lime and the smoky flavor of the chipotles.

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crs0415

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Jul. 15, 2008

My sister made these tacos and they were sooo good. She used mayonnaise instead of sour cream, and she didn't add any salt. They were a little spicy, but that was easily fixed by reducing the amount of adobo sauce.

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NEO

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Reviewed: Jul. 14, 2008

Medium high is waaaayyy too high on my stove to cook this. I hardly had the burner turned up to medium and the cilantro/garlic/spice mixture was burnt to a crisp. :( I added new oil to the pan after I chucked the burnt stuff, added the fish and seasoned with adobo seasoning. Fish was yummy. I served with purple cabbage, jalapeno cheddar tortillas, 1/2 spinach/1/2 spring salad mix and the results were yummy. I also blended the sour cream and peppers in the blender to make a creamy sauce. Hubby ate 2 huge helpings. All in all a great recipe...just watch the heat!

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rhettsgirl1

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Reviewed: Jun. 29, 2008

This was absolutely delicious, my whole family loved these tacos. However I did leave the chipotle cream off the kids tacos. But the cream was perfect for my husband and I and we smothered our tacos. The only thing I did different was instead of putting greens in the tacos I topped them with bagged coleslaw mix. And I used a little more oil and garlic than called for. What I really liked is that I threw this dinner together in a matter of minutes.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Jun. 6, 2008

This was the BEST fish taco I have ever had! My family really enjoyed it. Tilapia is so clean-tasting and with the spices, it became very flavorful. One change was adding an extra chile to the sour cream mixture. It made it spicier and more delicious. Definitely a keeper!

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sweet-o-wheat-o's

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Reviewed: Jun. 3, 2008

I tried this recipe on a whim and was able to make some adjustments that made it a fantastic dish for the whole family. In the cream sauce I didn't use the chipotle chilies instead I added 2 T fresh snipped cilantro, 1/2 t cumin, 1/4 t onion salt & 1 T lime juice. Next time I will add green chilies. For the fish I used 3 T olive oil, 2 t cumin, a dash of cinnamon, 1/2 t onion salt, 2 T minced garlic, 2 T dehydrated onion and a bunch of snipped fresh cilantro. I let it saute about 5 minutes and added 4 T lime juice and 5 tilapia fillets. I warmed the soft taco sized flour tortillas in a skillet added fish, the garlic/cilatro mix, put a small amount of cream sauce on the tortilla and topped with finely shredded green cabbage. My 10 year old & my husband loved it! It was fast, easy & flavorful. I will double the recipe next time!

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deligirl

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Reviewed: Apr. 28, 2008

These were simple to make but not worth the effort! They were so spicy that we could not even eat them. If I made them again, I would eliminate the adobo sauce (I think that is what made them so spicy) and replace with another type of sauce.

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