Easy to make. Husband & myself enjoyed it very much. Will make it again for sure. We added cheese & rice with it. Very tasty.
Best Ever Fish Tacos! The better the chilli powder you use, the better the tacos. And the coleslaw from this recipe is so good it's become my 'go to' for anytime I need a coleslaw. Pros: Mexico worthy! Easy, uses ingredients that live in my drawer all the time, delicious! Cons: A bib like you get eating lobster would be good!
Freakin' Awesome should be a rating! I've made fish tacos at home before but these were PHENOMENAL! The rub/adobo is soooo tasty and makes this dish. The slaw sent it over the top! I didn't even make it ahead of time, I just made it while the fish was marinating in the rub. It was still delicious. I could even see tweaking it by adding some heat with either chopped serrano or jalapenos. We had our meal with some mexican beer and it was a perfect little dinner. YUMMM! Pros: Flavorful, fast, healthy Cons: Can't think of any.
Non-believer has been born again My wife is not a fish eater but she agreed to try these tacos because, well, she's my wife. By her third taco I knew she was a convert. We've now had them several times and its's become a regular in our meal rotation. The hardest prt w finding good dorado (mahi). It turns out that the vacuum sealed frozen filets from Trader Joes are really good! That makes this whole dish so much easier since we can plan and buy for it in advance. NOTE: the slaw really should be made in advance so the favors can meld. Ad it's really easy to go overboard on the lime in the slaw, so be careful. I'd rather have the slaw a little less citrus and just squeeze a little fresh lime on the taco. Oh, and you MUST use small corn tortillas. Anything else is just not right. Pros: Healthy, easy, tasty Cons: Messy,
Grilled Fish Tacos These tacos are great whether grilled outdoors or pan grilled inside. I added some chopped sweet onion, chopped fresno chile and sweet red pepper to the slaw for more veggies and crunch. Even my hubby, who loves everything real spicy didn't feel the need to add any salsa-it would probably overpower the delicate fish. I've tried it with both tilapia and flounder--will try grouper next. Pros: quick and easy
DeliciousI actually used some fresh Bluefish that was given to my husband and I. Bluefish is generally very stong tasting and IMHO hard to cook well. This recipe nailed it. The firm flesh of the fish held up well to grilling and the slaw added a nice crunchy counterpoint to the fish as well. I will definitely keep this recipe and make it again.
Delicious I actually used some fresh Bluefish that was given to my husband and I. Bluefish is generally very stong tasting and IMHO hard to cook well. This recipe nailed it. The firm flesh of the fish held up well to grilling and the slaw added a nice crunchy counterpoint to the fish as well. I will definitely keep this recipe and make it again.
Good fish recipe! I used tilapia, and the tacos were delicious. The rub is very tasty!
Excellent My fiance and I just adored this recipe. It was so flavorful, easy and we just couldn't wait to eat the left overs. Use a good hot sauce and salsa and this is a spectacular recipe. Pros: easy recipe, light, delicious
Delicious! I'm not much of a fish eater, but these made a believer out of me! We used tilapia, which was all that was available in the way of fresh (or at least non-frozen) fish, and they turned out fine. For the slaw, I took several shortcuts; I used a bag of cole slaw mixture and some bottled light cole slaw dressing, which I augmented by the addition of lime juice and cilantro. The slaw alone was good enough to make frequently for other meals!
These are fantastic! The rub is just divine (and we're super picky about our fish tacos). I used catfish instead of mahi mahi because it was fresher, and I also tossed some scallions in with the slaw. We ate three tacos each and were stuffed. Great with margaritas!
YUMMMMMM!!! I made these last night and we were so impressed with the flavor. The adobo (rub) makes this dish. I make grilled fish tacos all the time, but they never tasted like this. I added a dash of cayenne pepper to the rub because we like a little extra heat. I used cod filets and grilled them in a grill pan. Then for the coleslaw, I shredded some cabbage, julienned carrots, and chopped a handful of cilantro. Instead of the mayo/sour cream mix, I used a few tbsp of non-fat greek yogurt, a tbsp of light mayo, the juice of half a lime, and 1-2 chipotles in adobo, pulsed it in the food processor and used it as a drizzle for the taco! Yum!