I thought this recipe was a great place to start. I added some olive oil, a splash of vinegar and a little garlic powder. My husband loves it and has finally stopped insisting that I buy the bottled junk from the store. Thank you!

Reviewed On: Dec. 18, 2007

Fish tacos are my favorite and we loved these. The sauce was great too. I used chipotles (smoked jalepenos) instead of regular because that was what I had. Also, because I have no frying experience I just seasoned the fish, rolled it in flour and cooked it in a few tablespoons of olive oil in my cast iron skillet for 10 minutes or so over medium heat. It came out very crispy on the outside and incredibly moist on the inside. I thought they tasted much better without all the extra starch.

Reviewed On: Dec. 18, 2007

This was absolutely delicious, thank you so much! We eat chicken thighs at least once a week and this recipe is definietly going into the rotation. I did not change any of the ingredients, however I did alter the prep to make this dish more flavorful. First I season the bottom of the thighs. Then I place them skin side up in the dish and peel back the skin completely but leaving it attached along one edge. Then I season the bare meat with the spices and lemon juice. Replace the skin into its original position, drizzle each piece with a little olive oil and massage into the skin with your fingers. Bake at 375 for 1 hour and you won't have to mess with turning or broiling - just walk away. Your skin will be nicely crispy and the chicken will be moist and tasty!

Reviewed On: Dec. 14, 2006