This was absolutely outstanding. Roasting the garlic, tomatillo and pepper was super simple - I thought it would be an extra step worthy of skipping this recipe. The flavor is so unique, assembly simple. I wasn't brave enough to put the tortillas directly on my electric stove, but put it on searing hot dry skillet. The only variation from the recipe was I used hake loin fillet from Costco instead of talapia. Both are similar, I like the firmer flesh of my substitute. Another keeper from Cooking light. (I can't believe I love a recipe with mayonnaise, too.)
Yummy! This is the second time making this dish. I added some Mexican Blend seasoning to the fish prior to cooking to punch it up a bit but otherwise followed the recipe. The tomatillo sauce is excellent. We served the tacos with a corn/black bean salsa and avocado to round out the meal. Delicious and very filling. Will add this dish to the rotation.
Have made fish tacos before and they were great. This recipe was not good. The sauce, however was excellent! I'm not sure what it was that made it taste odd, maybe the cabbage combo? Will not make again.
These were good, loved the sauce. Next time I won't bother trying to char the tortillas. We have a gas range, so broiling them just made them stiff and chewy. The red cabbage was fine but next time I'll probably just use some bagged coleslaw instead of buying a whole head. Served with sliced tomato, cucumber, and avocado.
Amazing. My store has been out of tomatillos, so I substituted some yellow cherry tomatoes. It was delicious, and my husband begged me to save the recipe. The leftovers were great the next day. The flavors were a little too bold for me.
Wow! We added the whole jalapeño and some green onion, and this was really great! Must have again.
Very good. Best fish tacos I have made and not a lot of bother.
The only way to improve in these is to add some cojita. Simply easy and delicious!
These are AMAZING! The combination of flavors is really outstanding. And it's fast and easy! Husband and kid loved them too. A favorite! It took a few additional minutes in my kitchen for the veggies to get nicely charred and the fish to cook all the way through. But you don't want to overdo it, keep a close eye on them!
Was excited to use tomatillos for the first time, and what a success! Easy to make and I will for sure make the tomatillo sauce again...maybe with some more jalapeno next time!
Really yummy, even for me (a non-fish eater!). The sauce was outstanding and I could see using it again with shrimp tacos or just with skillet browned fish. The cabbage added a nice crunch and the blackened tortillas were fantastic. I made avocado, tomato, lime "chunky guac" to serve with it. The tilapia was a perfect fish for this as it was disguised by the sauce and other flavors. If you like fish and want that true fish flavor I'd take their suggestion of using a more assertive fish but this was perfect for someone who will eat, but doesn't love, fish!
Make sure that you buy a soft, high quality corn tortilla. This is amazing, I'm already looking forward to lunch tomorrow.
This recipe is awesome. It is very light and fresh tasting. True Baja California taste! I might serve it with some mashed avocado next time. This is definitely a keeper!