Fish Tacos

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This was easy to make & delicious. Something fun & different. I used the leftover salsa as an enchilada sauce the next night & would do it again.

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I used tilapia and olive oil in place of canola oil - incredible! I also had whole wheat tortillas and made a creamy sauce with the salsa and some fat-free sour cream. I mixed the brown rice with the fish, added the sauce, and there ya' go! OK, so I'm on a bit of a health kick and changed a bunch of it; however, it is truly incredible! Can't beat this - I'm done searching for a fish taco recipe!

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I make this recipe almost every week. It's easy to make and tastes as good as tacos from any beach bar in California.

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My guests loved them!

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This was the first time I ever had fish tacos and they were amazing! My partner loves fish tacos (had them in restaurants in California and swears these are quite possible better! Beware THOUGH there is a flaw in the recipe...for the salsa it never lists "lime juice" in the ingredients for it but it instructs you to add it when making the salsa. I went ahead and added the juice of a whole lime and it was perfect! Make sure not to substitute any of the salsa ingredients or I could see where it would not be as good...Enjoy, I know I will be again and again with this recipe!

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I used Mahi Mahi, and I think I needed to cook it for another minute or two, as it was a bit greasy. Otherwise, a great easy recipe.

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Only made the marinade but it was great. Easy and cooked well on the grill. Gave the fish (Mahi-mahi a great flavor whil not being too overbearing

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Taste:
The flavor of the Pureed Tomato Salsa is just perfect; the marinade has a great southwestern flavor.

Preparation:
Easy with basic kitchen tools.

Presentation:
Very nice. Placing the cabbage (both white and red on opposite ends of a large serving plate with red onion, green onions and cilantro in between made for a attractive plate.

With the sides of Pureed Tomato Salsa and Mexican Crema made the table "pop" with color.

General:
This is the first time that I have tried a chef Bobby Flay recipe and I am delighted. This is the most pleased I have been with a "first-time-tried" recipe. My family was also impressed. They may not ever let me go back to hamburger based tacos!

I encourage anyone who likes healthy Southwestern or TexMex food to put this recipe in their basic stable of recipes. This is also a recipe that I will have fun with by trying different fish and peppers.

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I make this every time my husband brings fresh mahi back from the coast. It is great!

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The whole dish really was fine, but nothing outstanding. The fish, however, taken by itself was wonderful. It was flavorful, incredibly moist and exceptionally easy to make. Next time I'll skip the taco accompaniments and just serve the halibut.