Reviewed: May 16, 2012

Great recipe. I skipped the step where you bread the fish and just grilled it, brushing it with the honey-cumin sauce once it was cooked. If you are less tolerant of spicy foods, you may want to only use one adobo chili in the mayo sauce as it is a very spicy sauce. I added a little greek yogurt to help make it a bit milder, but still it was spicy. My husband said they were the best fish tacos he'd ever eaten, and I am making them again tonight, the second time in a week! Thanks for sharing.

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Reviewer:

bl0ndie

Reviewed: Apr. 28, 2012

WOW! Absolutely delicious. We only made two changes. We reduced the marinade time to two hours and substituted agave nectar for the honey. This is worth doubling and making for friends. Definitely will make again!!

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IONA

Reviewed: Apr. 20, 2012

The chipotle mayo was great, which MADE the tacos. I didnt care so much about the honey lime cumin mixture brushed on the fish. I will definatly make the mayo again when making fish tacos, but I'll probably just season the fish a different way next time.

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Carrie

Reviewed: Apr. 8, 2012

This was exactly what I was looking for. Thanks for sharing :-)

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TANJA1

Reviewed: Apr. 6, 2012

Been making this for awhile now - it's amazing. To cut down the calories I use light mayo and either tortilla crusted frozen tilapia or regular unbreaded tilapia loins from Costco and bake them after I've drizzled the honey sauce on them. If the kids are eating I pare down to one chipotle pepper. Super great, versatile and quick if you use premade fish fillets. Guests frequently request this.

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jcarlson

Reviewed: Mar. 12, 2012

This is actually one of the best meals I've ever had. It is unbelievably tasty.

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poktopok

Reviewed: Mar. 10, 2012

The recipe was somewhat confusing. I mixed half of the chipotle mayo with the honey cumin dressing and tossed the slaw with it. It turned out great! Loved the crunchy fish and the chipotle mayo was perfect...loved the spice!

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Reviewer:

WINELOVER813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

Reviewed: Mar. 10, 2012

Very good recipe. I baked the talapia instead of frying it. I only used one chipotle pepper instead of two, because it would have been way too spicy. I didn't use salt, and I used Kraft sandwich spread instead of mayo. It was great.

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Reviewer:

brown434

Reviewed: Mar. 8, 2012

Wow, great flavor. We really enjoyed it.

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Reviewer:

murph

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

Reviewed: Feb. 23, 2012

Dee-Dee Licious!! Scrumptious!!! Made the recipe to a T, lots of steps but loved the way the recipe was written out for each step, made it all so much easier. Made the Avocado, Mango and Tomato salsa also from this site, along with black beans and rice. These are the best fish tacos we have ever eaten and we had the leftovers for lunch the next day. Loved the way the fish tasted being basked in the lime. Have already shared this recipe with three friends - a must try!

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