Fish Tacos

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If I could give this recipe 10 stars I would! I used Tilapia and cut it in strips before marinating it. the marinade was perfectly seasoned, I did use smoked paprika. We barbecued it with the marinade overtop, on tinfoil on a grill pan. My husband and son are still saying how fantastic it was 2 hours later. They loved the cabbage too. I made guacamole and another sauce with 1/4 cup mayo, 1/4 cup sour cream, a tablespoon of hotsauce, a crushed garlic clove and some chopped coriander. I really tied all the flavours together. I have been asked to make this on a weekly basis.

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Made as is and agree with other reviews that there is too much oil. I will also increase the flavors on the fish or use a hot paprika rather than smoked for a little heat.

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THESE ARE SIMPLY THE BEST FISH TACOS EVER! FRESH AND FABULOUS. EASY PREP AND SLAW COMPLIMENTS THE TACO PERFECTLY. ANN DOES IT AGAIN.

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Great Fish! I used corn tortillas slightly fried but still flexible because they hold together better than just heated, just a personal preference, I also combined my cabbage with a cilantro, chile and lime tartar sauce instead of the honey, vinegar and oil. They were outrageously good! It's the marinade in the fish and being able to bake it rather than fry or grill it that sold me on this recipe. Whether you follow it to a tee or you add your personal touches, it's still going to be great. That's what cooking is all about, being creative and adding your personal preferences and in the end, enjoying the meal you created!

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this was very tasty! I used regular cabbage that I had already and it tasted great! Used corn tortillas instead since I prefer those for fish tacos. The cabbage mixture was very light and really good. Thanks Anne! You ROCK!

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This dish was awesome! Had to substitute tilapia and grocery was out of Savoy cabbage, so I used regular green cabbage, but this recipe turned out wonderfully! I'll definitely be making this again. Thank you Anne!

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This meal came together quickly. It was flavorful and healthy. I took another reviewer's advice and cut the oil by half in both the marinade and the coleslaw. I'm glad I did; I think it would have been too oily if I had followed the recipe. I only left the fish in the marinade for 30 minutes, and it was tasty. I baked the fish for a full 10 minutes, although I think it might have been a little more to my liking if I had left it in a minute or two longer. Overall, very good recipe.

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This was quick, healthy and tasty. I prefer a creamy cabbage in my fish taco, so I may change that next time. I'm curious how marinating for longer than an hour or so would actually work since the lime would likely turn the fish into ceviche if left overnight as she suggested. It had really nice flavor after just an hour in the marinade.

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Loved this! I have been looking for a fish taco recipe that was not fried and this is it! Used talapia as I had it on hand. I will have to try the sweet paprika, as I did not use pimenton not knowing what is was either. I put in a tbsp of tabasco instead as we love spicy. Agree on the oil comment, but I never use as much oil as recommended in recipes. I also added fresh corn and next time think I may put in a few black beans. I used whole wheat tortillas vs. flour (agree with the comment of personal taste and flexibility... it is great to find recipes you can make your own. Yummy, yummy!!! Thank you Anne for a recipe that is easy and on the healthier side :

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I thought they were delicious made just as is! I prefer flour tortillas over corn tortillas whether they are traditional to the taco or not. Good food is a personal thing: all about preferences, flexibility, and imagination. A person who's only comment berates the use of a non-traditional ingredient is probably too rigid to enjoy cooking as a passion.