Baja Fish Tacos

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I made these a few times last year, and cannot wait to make them again this weekend! They are phenomenal! I do substitute mahi mahi for the halibut, which the recipe calls for. It started out that my local market didn't have any halibut in stock, but now I just go with the mahi mahi because I know it works great, and it's a bit cheaper. Everything about these tacos are fun, and the flavors are out of this world!

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I shy away from frying anything I don't have to just to save on the calories. I grilled tilapia with the seasonings but no flour, cut the honey and mayonnaise in half to reduce the sweetness for the dressing and then used only some of the dressing on the cabbage, and put it all in flour tortillas as I'm not particularly fond of corn tortillas. Wonderful! Next time will try chipotle chili powder or my chipotle marinade to give it more kick, and maybe use tuna for the fish.

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Another crowd pleaser here. Instead of halibut I cooked Mahi Mahi

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I added feta cheese.... these tacos are amazing....

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This was my first time ever having (or making fish tacos.The first night I made it, I used tilapia, dredged in flour and fried it in a little oil. I made a mango salsa and the slaw as directed. Tasted great except my house smelled awful from the frying. The next night, I made it again with leftover tilapia but I baked it at 375 for 25 min with salt, pepper and chipotle - no flour. This was way better in terms of taste and much healthier than frying. This is my new favorite recipe!

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My first fish taco; it was just wonderful but messy. In the photo of the finished product it is not how your taco will look there is liquid and plenty of it..I used green cabbage instead of the red with one spoonful of honey with the mayo,salt,pepper and lime. Tilapia instead of halibut I fried it in very little oil and added onion powder,garlic powder,salt,pepper and extra chili powder to my flour..The whole dish with all the cilantro tasted very Mexican and I did not taste a conflict in flavors.

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Great recipe!! It was easy and quick to prepare and everybody loved it. Even my 8 yr. old son who is super picky asked for seconds!! I also used some red snapper as well and both types of fish were wonderful. This is now a keeper in my weekly rotation!!

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I will definitely make these again, h-o-w-e-v-e-r....my print out of this recipe had notes all over it after I was done. No need to deep fry. An inch of oil and turning the fish once is fine. I found that the flour dredging was a waste of time and it just fried off in the process. For the 2nd batch, I added beer to the flour until it was a thick batter and it made a better coating on the fish for frying. Looked more like the photo with that method. I loved the slaw dressing -- until I put the honey in. Then it was too sweet. I will skip it next time. Tilapia was 1/4 the price and worked beautifully for this recipe. Adding salsa on top of the slaw was a weird combo. It's better without salsa. Maybe just fresh tomato would have been better. I also found the red cabbage died everything in it's path pink. The slaw juice, the tortilla shell, the fish. I would not use red again, but regular white cabbage. Tasty and easy recipe even for a weeknight.

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Delicious. My husband and I loved it. I definitely think the slaw makes it...

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These's are fantastic! super easy to make and the addition of the slaw adds such a unique flavor boost! We used Tilapia, but it still turned out delicious!