I made these tacos last night with a pound of tilapia, which I left in whole fillets and broke them apart after cooking. I used full-fat sour cream, because that's what was on hand. This recipe was surprisingly good! The ingredients were simple, and preparation was done in a snap. More importantly my husband, who really thought he wouldn't like fish tacos, loved these! The cabbage topping combined with the spiciness of the fish was so good. I know it's not light, but the full-fat sour cream just tastes so good!
My husband and I made this the other night and were disappointed. It was just okay. The slaw mixture didn't have enough flavor and the fish tasted fine, but not great. The blackened tilapia baja recipe on this site is much better.
I made this for me & my husband. I really like the flavor and it was very easy & quick. My husband is not a fish taco fan & admittedly thought the flavor was ok but overall he did not like it. The taco seasoning citrus juice combo was really good and you could use chicken or pork instead. I used low-fat yogurt with my slaw mix because that is what I had & it was a great sub for the sour cream. I probably won't make this again unless the hubby is out of town.
i made my own seasoning mix to make it more Caribbean-American because i dont prefer texmex taco seasoning flavors. this recipe i a staple now, a standby (replacing cooking light's rosemary chicken) i used grouper and flounder and also fresh hot salsa from Harris Teeter which rounded out the fresh and added extra heat. Definitely corn tortillas are better but the kids prefer flour so i make it buffet style and offer both.
The taco seasoning with lime juice & orange juice is genius. I used tilapia, and it just melted in our mouths. Also, I did as another reviewer mentioned and served the fish tacos with the Lime Cilantro Crema (another CL recipe). I think this combination of recipes would also be wonderful for grilled shrimp tacos.
We loved this. It was fast and easy. I used light ranch dressing instead of sourcream and rolled tilapia fish in panko after the juice and taco seasoning. Baked in the oven. Oh so yummy! Will definitely make again. Great everyday quick dinner. Served with pinquito beans and sliced cantalope.
My BF and I really enjoyed these tacos. I actually cooked the fish according to this recipe with the lime/OJ marinade but then topped them with the lime-cilantro crema from the CL Fish Tacos with Lime-Cilantro Crema recipe (12/06) and thought they paired perfectly. I also prefer shredded iceburg in my taco to the cabbage slaw. These are perfect fish tacos!
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