Fish Tacos

Total Time:
1 hr 45 min
Prep:
35 min
Inactive:
25 min
Cook:
45 min

Yield:
4 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • Tacos:
  • 1 pound white flaky fish, such as mahi mahi or orata
  • 1/4 cup canola oil
  • 1 lime, juiced
  • 1 tablespoons ancho chili powder
  • 1 jalapeno, coarsely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 8 flour tortillas
  • Garnish:
  • Shredded white cabbage
  • Hot sauce
  • Crema or sour cream
  • Thinly sliced red onion
  • Thinly sliced green onion
  • Chopped cilantro leaves
  • Pureed Tomato Salsa, recipe follows
  • Pureed Tomato Salsa:
  • 2 tablespoon peanut oil
  • 1 small red onion, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 4 large ripe tomatoes, chopped
  • 1 serrano chile
  • 1 jalapeno, sliced
  • 1 tablespoon chipotle hot sauce
  • 1 tablespoon Mexican oregano
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and pepper
Directions
Garnish:

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste. Yield: 6 to 8 servings


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Pairs Well With
Lager

Crisp, refreshing light beer

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4.5 161
This recipe is clearly in error.  There should be salt in the marinade.  I don't know how this has five stars; I only realized there was no salt after I put the fish in the pan.  It was--of course--incredibly bland, and I have no idea what kind of taste buds the people writing these reviews have. item not reviewed by moderator and published
I made these last night. They were delicious! Because it is cold here, I made the mahi mahi in the oven. The fish was moist and very flavorful. After reading comments, I did add some course salt to the fish before baking. I added sliced avocado and sour cream to the toppings. <br />A commentator suggested adding rice wine vinegar and sugar to the cabbage and onion. In addition, I added some pineapple to the tomato salsa, as well as a bit of cumin and sugar. This recipe was a hit. My husband asked me to make a larger batch next time!<br /> item not reviewed by moderator and published
This tacos are so good I made them in a pan and they still tasted delicious I would make this tacos again yumm !! Bobby I love all ur recipes ❤️ item not reviewed by moderator and published
Amazing...doubled the marinade and threw in sea scallops, shrimp, and lobster. There are leftovers! Looks like I have some fresh pasta to make for dinner tomorrow night. item not reviewed by moderator and published
Great marinade! Good flavor. Tips: Paired this with Ellie Krieger's chipotle cream sauce from her fish taco recipe item not reviewed by moderator and published
Wow, everyone in the family loved it! item not reviewed by moderator and published
These were really good. My hubby likes the salsa and are it with chips for a few days. I would make this again item not reviewed by moderator and published
Having lived in San Diego for two years, I have had some pretty good fish tacos. These are right up there with the best. I was not sure about the ancho chili powder, but once the mahi mahi cooked in it, it tasted good. Because I could not find white cabbage, I substituted broccoli slaw. It was a little too crunchy. I will try purple cabbage next time. Also, I used chipotle salsa that I had on hand. item not reviewed by moderator and published
I tried the fish with a Belizean spice called "Red Cardo", used for authentic local taco's meat in pork, chicken or beef. It's really good!!! It's like renovated "Panades" from Caribbean. item not reviewed by moderator and published
Amazing and definitely making Again!!! I added dark rum to the fish marinade and freshly ground my dried ancho chili peppers. Also made homemade tartar and gauc with this and I can wait to have it again item not reviewed by moderator and published
These were great. Have a cabin in Minnesota and the fishing is also great. Walley and Crappe work wonderfully with this recipe. item not reviewed by moderator and published
Hi all: These are Not tacos they are burritos. item not reviewed by moderator and published
DELICIOUS! Even when substituting (gasp) tilapia for other white fish. I make it fairly often here, always with tilapia, and we love it! item not reviewed by moderator and published
This is great! I love the salsa and the marinade for the fish. Such a good fish taco meal! item not reviewed by moderator and published
The best Fish Tacos, and I'm from LA, so I know what a good fish taco should taste like! Do not use Tilapia, good Lord. Buy mahi mahi- the texture and flavor is perfect for a fish taco. Save Tilapia for some "french-ified" dish to mask it's horrible taste. Bobby know this cuisine better than anyone else. This is the best recipe if you want a quality fish taco. item not reviewed by moderator and published
Ummm, awesome! These were great. My boyfriend, who is a far better cook than me, raved. I did use Sea Bass (frozen) because I had it on hand. And I melded the cabbage with the other garnishments. That was one of the best parts. item not reviewed by moderator and published
I only had tillapia (sp?) on hand, and when it was finished grilling it tasted almost like chicken :) Which was great for my picky eater. I do have to say it was a bit bland. If you make a really good salsa, it works good with the flavors and as a whole I could eat these all day. By itself though, the fish was kinda eh. I use the pico de gallo recipe from melissa d'arabian and it really completed the tacos. item not reviewed by moderator and published
Perfect. Fantastic recipe. The fish should be good and fresh (I wouldn't use frozen cod!) and properly cooked because it's all about the fish. We used flour tortillas from Citarella in NY (fantastic) - preferred to corn tortillas. We couldn't find the ancho and used some chipotle powder instead. Overall, the recipe is so delicious yet simple. To make the tomato salsa we used pico - added garlic &amp; black pepper &amp; blended it down. We used halibut cuz that's what was fresh that day. item not reviewed by moderator and published
Delicious! My son loves fish tacos and always orders them. My husband and I have not found one we liked, until now. I made these for cinco de mayo last night and kept true to the recipe. I used halibut because I couldn't find the mahi mahi or orata. Everyone loved them including my husband. I will be making these again. item not reviewed by moderator and published
"Ehhhhh". I have to tell you, reading the reviews and seeing the pictures, I was very excited about making this dish. It's healthy, it's simple, IT'S BLAND. Yes, bland. My wife and I took a bit and looked at each other and said, "Really?!" I love this chef and his recipes, but this one will not be used again. It wasn't horrible by any means. It's just that the fish, itself, was flavorless and bland. item not reviewed by moderator and published
I have never made fish tacos before. I made 2 slight changes--used regular oregano, but added a dash of cumin. Also, I just cooked the salsa down in the pan without serious blending, just stirring because we like it on the chunky side. When I mentioned I was making them, my husband turned up his nose...he ate three seriously heaped tacos. Thanx item not reviewed by moderator and published
Great recipe, but I made a variation based on available ingredients where I am. Substituted cabbage, jalapeno, pureed salsa and flaked fish with romaine lettuce, green chili, simplified salsa with chopped tomatoes, lemon, onions and cilantro leaves (also known as wansoy here and breaded dory. item not reviewed by moderator and published
Best fish tacos ever! item not reviewed by moderator and published
I made the fish marinade from this recipe and used cod - grilled for 4 minutes per side. It was excellent! I will make this again! Delicious item not reviewed by moderator and published
i love bobby flay's recipes but found this one discusting...i used cod because that is what i had on hand. Maybe that is where my dish went wrong because the texture of the fish and bobby's homemade salsa together actually made me gag after the first bite. didnt go well together at all. i also thought the salsa was bitter. my husband enjoyed this recipe and so did my son even though he only ate 2 compared to his usual 5. wont be making this one again:( item not reviewed by moderator and published
This is linked to gluten free...flour tortillas are not gluten free..please use corn( watch your labels otherwise this dish is great! item not reviewed by moderator and published
Best fish taco recipe ever!!!!!! item not reviewed by moderator and published
These were great for a fast weeknight meal! Quick, easy, and flavorful. I followed the other reviewers' suggestions and made a slaw out of the cabbage. It added a nice zing. We'll definitely have these again. item not reviewed by moderator and published
This recipe is amazing! My fiance and I are not big into fish, but wanted to try something different. I made the recipe exactly and to tell the truth, the fish was fantastic even without putting it into a taco. I used fresh, never frozen mahi mahi and this recipe is definitely a keeper! item not reviewed by moderator and published
I used tilapia, and the effect of the marinade was outstanding. I will definitely use this marinade again whether I am making tacos or not. I tossed cabbage with white wine vinegar and a smidge of sugar, and I dressed each taco with the cabbage slaw and a dollop of sour cream. I did not bother with the salsa. I am a better than average cook, but I don't have a lot of confidence when it comes to preparing fish. This was the best fish dish I have ever prepared. I will definitely make it again and again. item not reviewed by moderator and published
I made this for my wife with a nice fresh mahi....wow did we love it!!! item not reviewed by moderator and published
I used grouper and loved it. As usual for a Bobby Flay dish, the sauce made the meal item not reviewed by moderator and published
These were great! Instead of making the salsa, I used store bought salsa. We used tilapia. Since I didn't have ancho chili powder, I used Chipotle chili powder. My husband is not a fish person, but he liked these very much. item not reviewed by moderator and published
Marinade was good and the fish was very very flaky (I splurged and bought fresh filets instead of the frozen ones I usually get...wasn't a fan of the salsa, I didn't think it paired very well with the fish. Would definitely recommend using corn tortillas instead of flour tortillas, the texture just felt weird with the fish taco. I liked the idea someone had of mixing the cabbage and onion with white wine vinegar...I wish I had read that before I made them! Just very "meh" to me. Still love Bobby, though item not reviewed by moderator and published
Perfect delicious approach, though I never understand why flour tortillas are preferred, they dont add much in flavor except simple char, and the risk of sogginess is too great. Try making the taco using corn tortillas lightly toasted over blue flame. Marinade is unnecessary if the fish is fresh. item not reviewed by moderator and published
The marinade was great on the fish, but the salsa completely over powered the delicateness of the fish in the tacos. The fish also needs salt and pepper before or after marinading. I may make the salsa less spicy next time I make fish tacos so, I can actually taste the fish. item not reviewed by moderator and published
Easy and delicious. I too used tilapia and a grilling basket. Almost any mild whitefish would work. Used a purchased salsa (Maggie's Pico Salsa, a salsa fresca, available at Kroger and Whole Foods and homemade guac. Even though the recipe doesn't call for salt, I salted the filets just before placing them on the grill. Definitely a keeper. item not reviewed by moderator and published
So yummy! I've made this several times and always get so many compliments. Great summer dinner. Thanks Bobby! item not reviewed by moderator and published
Easy and delicious. I use the fish marinade whether I'm making tacos or not. item not reviewed by moderator and published
Delicious! I followed the directions to a T until the part where you have to grill the fish -I used Cod- and since I live in MN and it was cold and rainy I oven-baked the marinated fish at 500 degrees for 10-12 min. It came out tender and flaky and so flavorful! When we put the fish in the flour tortillas we topped with coarse salt and fresh ground pepper which intensified the flavors. We used cilantro, red onion, cabbage and fresh mango salsa for garnish. Paired with a cold beer we were set. Thanks Bobby Flay!! item not reviewed by moderator and published
I thought it was very good and would make again. I used walleye, just because it was what we had and marinaded it probably 40 minutes. Next time, I would add more lime juice but just because I really like the flavor of lime and would have liked it to come through more. I added salt to the marinade like most other reviews suggested. Additionally, I tossed the cabbage and onions together and poured 1/4 cup white wine vinegar with 1TBS sugar and some salt over it. It gave it a nice zip. item not reviewed by moderator and published
I used tilapia in a fish griller. The fish was tasty and flakey. I cut most of the heat and reduced the onions, particularly in the garnish because of requests. Even kids ate the tacos. I served them with soft and hard shells and it worked well. This was a nice fish dish. Good tasting, easy to make and a hit with almost everyone. item not reviewed by moderator and published
Recipe has some flaws, I believe. The salsa references adding Lime Juice yet it's not in the salsa recipe (it's in the marinade, but not in the list of ingredients for the salsa so I squeezed one lime's juice in just for measure. Also, we used Mahi Mahi as suggested, cooked for the four minutes on one side and 30 seconds on the other as suggested and it was undercooked. I'd suggest something more like four minutes one side, two minutes on the other side. Sure don't need a whole head of cabbage - we probably used 1/8th of the head to use with our tacos. Tasty, but not "knock your socks off" amazing. Lots of compliments on the salsa, however. Will use that on lots of things. item not reviewed by moderator and published
Come hungry for this one. Don't need any extras just tweak the ingredients to suit as Bobby says. Used corn taco shells oooooooweeeeeeee! Served with martinis. Long time fan of Bobby since before Boy Meets Grill. Thanks again Bobby Food Network God. Praise be Bobby. item not reviewed by moderator and published
I love this recipe. Not only is it great for mahi mahi but is wonderful with shrimp. The only things different I do is I add some salt &amp; use lime olive oil in place of the canola. I made these for new years dinner &amp; my company loved them. Even the ones who don't like fish tacos couldn't stop eating them. item not reviewed by moderator and published
I'm not a fish lover but trying to eat more of it, but LOVED this! I used tilapia and cod. I liked the tialpia better because it soaked up the flavor of the tasy marinade! I thought the prep was easy and quick and my whole family loved it! (I even made them watch Bobby's video of how to make them :- item not reviewed by moderator and published
First time making Fish Tacos, used Tilapia we had on hand, also used coleslaw instead of just cabbage, I loved them, the fish could use a little more flavor ... salt and pepper?, we baked the fish, it all went fast. no leftovers. item not reviewed by moderator and published
YUMMY! YUMMY!. First let me say I search through a whoooole lot of reviews to see if somebody had a substitute for the canola oil. So I called "Chef WannbeChef" (my son and he says try your EVOO and WOW! I followed the rest of the recipe as stated. Well, I did make a chipolte cream sause! NEVERTHELESS, YOU GO BOBBY! The taste is great....oh I forgot I also ADDED salt to the tilapia! item not reviewed by moderator and published
The whole family loved it! Kids included : item not reviewed by moderator and published
Tried this, loved it! Love everything Bobby makes! I think he is my 'taste soul twin' See mysaltfree. com item not reviewed by moderator and published
You can never go wrong with a Bobby Flay recipe. I used Tilapia and it came out GREAT!!!! Who knew fish tacos were so easy to make! item not reviewed by moderator and published
I used halibut because there was no Mahi to be found in Columbus. These are delicious! I will definitely be making them again! item not reviewed by moderator and published
Absolutely delicious and will make again and again! item not reviewed by moderator and published
Amazing! I used fresh bass fillets from a very good fishing trip last night. I worried they would be too spicy. They were just right! My husband said grandma's fried fish is good but sorry grandma. These rock! My son, age 15, loved them also. Thanks! These will be on the menu forever! item not reviewed by moderator and published
These were AMAZING! Flavorful &amp; light these tacos made us sad when dinner was over. Even if you never said to yourself "wow, I could use a fish taco" (which was me, try these, you'll change your tune! item not reviewed by moderator and published
I thought this was a tasty, simple and healthy version of fish tacos, which I LOVE. I understand what people mean when they say it needed salt, though. That's why I ADDED SALT. For those who may be new to cooking my advice is: unless it's a dessert or maybe a salad, a dish should always have some salt, even if it's just to your taste. I looked at the recipe and decided it must have been a snafu on the part of the editor or something. Maybe they considered the salt in the salsa to be sufficient to flavor the whole dish but it isn't. I sprinkled sea salt on the filets after I set them on the skillet, a little on each side. Yum! item not reviewed by moderator and published
The sauce was incredible! I'm not even a fan of fish but I loved this recipe. I would definitely make this again. item not reviewed by moderator and published
yummy yummy. we loved it item not reviewed by moderator and published
I'm sorry Bobby, I love your recipes, but this one was not good at all. The fish was tasteless, it was just filled with too much chile powder, and no garlic, salt, etc....Sorry, but this one won't ever be served in the house again! item not reviewed by moderator and published
This was pretty good the only thing that is missing is salt. It was pretty bland without it, so I can see why some thought it wasn't flavorful enough. My friend followed the recipe to the letter and after the first taste she says,"It is missing salt! It tastes bland." item not reviewed by moderator and published
My 21 year old son has been asking me to make fish tacos. This was the first recipe that came up and I'm glad I didn't search for anymore. These were great! My son loved them. Made them with mahi mahi. Perfect for a hot summer night! item not reviewed by moderator and published
OMG!! This recipe is great! I've made the marinade using the ancho chili powder that the recipe calls for. I've also make it using "regular" chili powder and added a touch of chipotle powder. Either way, the marinade turns out great. I've also used the marinade on chicken and am going to try it on beef tonight. This is the first time I've ever made a Bobby Flay recipe, now I am addicted! item not reviewed by moderator and published
DELICIOUS item not reviewed by moderator and published
Served Fish Tacos for a 10 year olds family birthday party. Everyone loved it. item not reviewed by moderator and published
Love the flavors in this recipe! It was easy to make, and great for a quick midweek dinner. I don't like fish tacos with salsa, but had all the other garnishes plus a little bit of sriracha hot sauce on the side. We also grilled the fish in the oven (with grilling feature) because it is just too cold outside! item not reviewed by moderator and published
Wonderful flavor!!!! I loved it!! I made a salad and dressingwith EVOO,cilantro lime jiuce and red wine vinegar and it was good. I will be making these tacos often. So quick and easy!! item not reviewed by moderator and published
Mucho excellente!! I had to deviate from some of the original ingredients, but the marinade was made as directed. I used tilapia instead of mahi mahi. This was my first time making fish tacos, and they turned out excellent! For the toppings, we had ingredients on hand to use up, so used those instead. Sliced avocado, fresh cilantro, jalapeno, tomatoes, and sour cream mixed with a splash of sriracha sauce - fantastic! My husband finished them off what was left over in no time! Will definitely make again, and soon! item not reviewed by moderator and published
Loved the marinade and baked the fish. Grilling outside on a Seattle winter day just isn't fun. I also used it on shrimp and they were fantastic. Used homemade salsa that I already had. My husband had four helpings! Good recipe. item not reviewed by moderator and published
Awesome, The people who said it's not flavorful enough are crazy. I followed the recipe with a couple of minor changes: added a little cumin and chipolte to the marinade and for the sauce I mixed crema and sour cream and then added a little dill. Super flavorful and came out great. Can't comment on the salsa I just used some fresh made from trader joes but I thought it worked great and saved a lot of time. item not reviewed by moderator and published
Awesome recipe! I mixed the shredded cabbage and sliced onions and added some raw red pepper in a bowl then i used some of the extra fish marinade to make a slaw....it was awesome! definitely will be making this again. item not reviewed by moderator and published
This recipe was yummy! I used red snapper and it turned out great! The habinero hot sauce REALLY heated things up...in a good way! EXCELLENT!!! item not reviewed by moderator and published
Never thought I'd write this about one of Bobby Flay's recipes, but awesomely classic combo of flavors. item not reviewed by moderator and published
Excellent fish taco recipe, there were a few ingredients that I could not find like the Mexican Oregano, but I used Dominican Oregano instead. I thought it missed the avocado which I will use next time. Bobby really turned UP THE HEAT ON THIS ONE!!! AWESOME!!! item not reviewed by moderator and published
This dish is a delicious take on tacos and healthier too! I used haddock since it was on sale and cooked it in a frying pan and it was very tasty. I paired it with a black bean, corn and tomato salad and it made for a great meal --- even my husband approved! item not reviewed by moderator and published
First time ever having fish tacos, and it definitely won't be the last! item not reviewed by moderator and published
OK, I was leery of the marinade, since it mentioned Jalepenos. I typically don't like a lot of heat, although I do love ground pepper and some spices. Just not so spicy that you have to get something to drink to wash down the food! Awesome recipe. The cilantro gives a great flavor, and having it as a garnish was great. We added some cut up tomato to put on the tortillas. The Mahi Mahi was incredible. Great taste. The only thing I would do to change this recipe would be to put some salt and ground pepper on the fish. Bobby Flay, he's the man! item not reviewed by moderator and published
This was easy to make and delicious. We used prepared salsa and just a few condiments in order to let the flavor of the fish and marinade come through. Just perfect for a summer lunch. item not reviewed by moderator and published
This recipe is just the freaking BOMB!!! My entire family pigged out on 21 of these tacos in less than an hour. There's five of us. You do the math! PS. Since I was feeling kinda extra hungry, I purchased 6 pounds of halibut in stead of the usual 5 pounds of fish I would normally purchase. item not reviewed by moderator and published
In response to the previous post, I think fish tacos are not only delicious, but are the genuine article. Ground beef and other variations are Americanized versions (and also delicious). item not reviewed by moderator and published
IT was easy, fast, and delicious! My guests were very pleased and it was a breeze.... Will make it again. item not reviewed by moderator and published
The first time I tried this recipe, I thought I was going to cry! This is the best fish taco recipe I have tried (and I have tried many!). It is easy to make, and it's moist and light. I don't have access to the two types of fish that he suggests, so I use tilapia, and I usually cook it in a fry pan. Excellent! I have not yet made the pureed tomato salsa, but when I have the time to prepare the salsa, I will try it. I just use our favorite salsa and that works just fine. It would be really hard to ruin this recipe anyway. item not reviewed by moderator and published
I tried Flay's fish taco recipe since I forgot the fish-fri. I'm glad I forgot the fish-fri because this dish was awesome! We had our own green salsa that added a little bite and zing which made it all complete. We will definitely be making this again! item not reviewed by moderator and published
What can I say...These fish tacos were incredible. I used Talapia instead of Mahi Mahi and they still tasted great. The Talapia was a little messing on the grill but I recently purchased a grilling plate which should make it a lot easier. I am making them again tonight.. My mouth waters just thinking about them. item not reviewed by moderator and published
Fish tacos didn't sound quite right, but I know they're insanely popular on the left coast and I'm trying to increase the amount of fish we eat so since these were nice and healthy I thought I'd give them a try. But this was good salsa on boring, bland fish. Just didn't have the depth of flavor Bobby's recipes usually have. Great sauce is the reason for the 3 stars but had it not been for that I would have given it one. Boring, boring, boring. :( item not reviewed by moderator and published
I must admit, I'm from the southwest and have never tired fish tacos before...didn't sound very appealing to me. Once I watched this episode, I had to give it a shot because it actually looked good. I decided to make this recipe on Cinco de Mayo, and my family and I loved it! I'm not big on fish, so I used red snapper instead because it is pretty mild. Then, cabbage on tacos was a bit questionable, but it was actually really tasty! The salsa was amazing, very flavorful. item not reviewed by moderator and published
We made this for Cinco de Mayo, and we will be making it again! Delicious and easy. item not reviewed by moderator and published
This recipe can be improved a lot with more seasoning to the fish. We found we had to use a lot of sauce to add flavor, otherwise it was bland. item not reviewed by moderator and published
The best cilantro marinate for fish I have ever tasted. item not reviewed by moderator and published
This is the best Fish Taco recipe I've ever had. It's definitely getting added to our regular rotation! item not reviewed by moderator and published
I converted someone who was very skeptical about the idea of 'fish' tacos into a believer. Will definitely make this again. Thanks Bobby! -Jason Welcker item not reviewed by moderator and published
Awesome recipe for the marinade, MUST use fresh Cilantro, and not to be picky, but you left out..... the SALT! Ive tried this marinade several ways, subbed fresh Jalapenos with the Chipotle or roasted Jalies with Adobo. Works well with either, but I added salt for a quick marinade or if I have an hour, I'll marinade and salt before grilling, either way, you NEED the salt - Otherwise Bobby, another for the arsenal! TYVM item not reviewed by moderator and published
I have made these tacos several times using fresh striped bass that I caught myself. All the ingredients are fresh and subtle enough to allow the delicious mild flavor of the fish to come through in a fantastic way. I don't always make the salsa in the recipe, as I find I like a simple Pico de Gallo more. But the meal is always light while still being satisfying, and I can't recommend using freshly caught fish enough. I'll continue to make these for a long time. item not reviewed by moderator and published
The recipe is good. I altered it slightly by adding adobo seasoning to the recipe. It provides it with some flavor that was needed. item not reviewed by moderator and published
I hate to admit it, b/c it is Bobby Flay and I think he is greatness, but this recipe was not very good. It was creative and had lots of potential, but put together, the tacos were just not very delicious. I honestly thought they were going to be fantastic. As I was making the many sauces I would taste each individual one and they were all amazing. I was looking forward to the end result since each individual component was so good. I found the fish to be very bland and flavorless and the sauces to completely overwhelm each other. In the end I found the tacos to be full of sauces and not full of flavor. Sorry Bobby. item not reviewed by moderator and published
My family and I deeply regretted this recipe. The fish was not flavorful at all. I would not make this again. item not reviewed by moderator and published
This recipe is much simpler than the fish tacos Bobby made on Throwdown, but they were excellent! I used Tilapia because I already had it on hand, but next time I think I'll use mahi mahi and it'll be even better. The only problem I had was I used sour cream and cabbage to top them. Next time I'll definitely be sure to pick up some crema, which I think will be much better. item not reviewed by moderator and published
I made this taco for dinner it was a huge hit with everyone. I cant wait to make it again. Thanks Bobby! item not reviewed by moderator and published
Definately a great fish taco recipe. One twist we've done is using creme fraiche blended with pureed haas avocados ... it's really good. Another variation is using fresh pico instead of the salsa ... a little less labor. So far, we've tried this recipe with marinated-and-grilled mahi mahi, tilapia and fresh gulf shrimp. The mahi mahi is the best, although hailbut might be better. Craig in TX item not reviewed by moderator and published
These are by far the best fish tacos ever. My whole family adores them. The prep work is really comparable to any other taco recipe and the taste is just incredible. Don't skip the cabbage or substitute lettuce, it really completes the recipe. item not reviewed by moderator and published
I have been wanting to try fish tacos for a long time. I was grilling chicken for fajitas and thought I would try some fish with this recipe. I had a little halibut, mahi mahi, and swordfish. We really liked the halibut, then the mahi mahi, then the swordfish. The swordfish was a little more fishy tasting than we liked. Overall, it was awesome. I used shredded romaine, sour cream, onions, jalapenos and salsa for my toppers. These were great! I will share this recipe at work tomorrow :o) item not reviewed by moderator and published
It's a good thing you're here to tell Bobby Flay what to do. A burrito is encased, a taco is folded. A crunchy taco is American. An authentic Mexican taco is soft, using a corn or a flour tortilla. Bobby's fish tacos are made with small flour tortillas. This is a taco. item not reviewed by moderator and published
chef - That was a very awkward comment, how do you see burrito here? A burrito is normally a lot larger, but, also rolled up.... item not reviewed by moderator and published
chef - That was a very awkward comment, how do you see burrito here? A burrito is normally a lot larger, but, also rolled up.... item not reviewed by moderator and published

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