The best part of this recipes is the cabbage crema. The fish was good though not flavorful enough for me but fine with a little doctoring which included adding capers, onions, and a smoked salsa sauce. However the cabbage slaw, as I would like to call it, is delicious and could be used as a great alternative to cole slaw. Definately worth trying.!
A new go-to recipe for our family. Both my 5 and 3 year olds loved it - each had three tacos - and I felt good feeding it to them. Not only was it tasty, but it was also quick and easy to make. I used tilapia, which is what I had in the fridge - I loved the texture of it and it baked in no time. What a great new week night favorite that will also feature this fall when we host friends for a friday night get together.
Made this for my husband, brother and parents tonight and everyone raved about it. The crema really makes it. It is absolutely excellent and will be added to my regular rotation. Definitely good enough for guests. Made this salad as well: http://www.bonappetit.com/recipes/quick-recipes/2010/08/shrimp_mango_and_avocado_salad_with_sweet_chili_ginger_vinaigrette
This is one of our favorite family dinners! We have made it several occasions for family and friends and the recipe is a keeper!
My BF and I really enjoy these tacos. I changed it up slightly by using the marinade from CL recipe Baja Fish Tacos (12/02) which is prepared with taco seasoning, lime & OJ...very yummy flavors on the fish. But, the lime-cilantro crema from this recipe is to die for - the absolute perfect topping for fish tacos.
I have been making this dish since I found it in the magazine 4 years ago. It's excellent! I've used snapper, Mahi Mahi, tilapia and even shrimp as the fish with success every time. Love it!
This is a great interpretation of the authentic fish taco. I substituted tilapia for the snapper and actually cooked it in a grill pan with some cooking spray instead of baking it. Also, I diced up an avocado for additional topping. Great with the crema sauce! I served with with a side of black beans with cilantro. Awesome!
We love this. It's totally easy. I usually replace with Tilapia b/c it's cheaper. The crema really does make this. I've always found fish tacos to be bland, and I think it's the sauce on this one that makes a difference! This is great with black beans.
In or out of tacos, this fish is very tasty. I also made it with halibut and it was very good.
Made it for a Cinco de Mayo dinner. The crema was fabulous! It's one of the recipes I've made as directed and been happy with the outcome. I found some handmade corn tortillas at the store that pulled it all together perfectly. I served it with green chile & lime refried beans and flan for dessert.
This recipe is great. I added a little bit of diced cucumber to the crema for extra coolness, and just doubled the sour cream instead of adding the mayo. It turned out fantastic. We thought flower tortillas were best with this; Corn tortillas were a little too dry with the fish not being fried. Thanks Cooking Light for another fantastic recipe!
Followed recipe as written, other than using cod instead of snapper. Very fresh tasting and flavorful. Quick and easy to prepare. Served with refried black beans.
My husband and I love this recipe. I use Tilapia and it comes out great. I do ad lib on the spices to increase the flavor on the fish, sometimes adding a dash of low sodium taco seasoning (just a dash, not the whole packet). The Lime-cilantro crema does not get any better than this. It absolutely makes the dish! It's a great healthy week night dish.
I agree with everyone about the fish rub, it's nothing special. I also didn't have the corriander for it, which may have helped a little, but the flavor profile didn't mesh well with the crema...which was wonderful. This was a very simple recipe to make. I wasn't sure what we were going to have, found this recipe, and had dinner on the table 20 minutes later. I tossed the slaw in the crema and also added a little jalapeno and Tapatio for some spice. If you are going to toss the cabbage in with the crema, do it first and let it sit for a few minutes.
I have to give this recipe 4 stars because of the crema. It is over the top crazy good! The fish, however, was bland. I prepared the dish as the recipe stated except I used Tilapia. Next time, and there WILL be a next time, I will prepare the fish differently. I also think it was better with just the fish and the crema rather than making a taco.
This was super yummy. I like more spice and added jalapeno to the crema and a little bit more lime. I also used mahi mahi instead of red snapper.
AWESOME!!!!!!!!!! We added jalapeno to the crema!
3
Yum! Great fish tacos. Love the sauce!
Sorry, but we thought this was just bland and boring. I made the recipe exactly as detailed, but we thought this had no flavor. We like fish tacos, but definitely will not make this recipe again.
These are fantastic as is, but then I tried substituting CL's Bayou Catfish Fillets for the fish in this recipe - and hello, AMAZING! The seasoning for that fish is much spicier, which the crema complements nicely - so if spicy is your thing, I highly suggest trying that combo. YUM!
These were SO good! We live on the West Coast, so we know a good fish taco when we eat one! These are seriously restaraunt quality!!! We made a few changes... I didn't add quite as many onions, and I accidentally doubled the red pepper. I was afraid this would make it too spicy, but it was perfect! We also used orange roughy instead of red snapper, and also fried out corn tortillas in extra virgin olive oil. YUM! My son who hates fish even chowed down on these! I will be making these again and again, and will be sharing the recipe as well.
This is such an easy, delicious meal. If you really like the flavor of cilantro and you love tacos, this is the way to go. Low calorie/fat and I think that they taste better than any fish tacos I have had in a restaurant. This really only takes about 12-15 minutes to prep and about 10 minutes to cook the fish. Easily a 30 minute meal!
I thought this recipe was bland, although I will give the crema sauce 5 stars. I don't know if the seasoning for the fish needs to be double or what. I kept feeling like it was missing something. Don't know if I will ever make this again.
We used tilapia once and cod another and both were awesome! We're from the West coast and these are so much like home. The crema and cabbage really set the tone. Will make over and over! Thanks.
I've never made, or eaten for that matter, fish tacos before these. They were excellent. I've actually made them several times now with no changes to the recipe. The crema is what really makes it "outstanding." I've since tried several kinds of fish tacos at restaurants and still think these are up to par.
Loved the simplicity of ingredients in this recipe. The crema is fantastic, and would taste great with a fallafal recipe I have. The only negative is the fish. The snapper has little taste to it, and just kinda blah. This recipe would be great with grilled jumbo shrimp, chicken, or even lamb. Will definitely try again with another meat or fish.