Fish Tacos

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Easy and delicious. I use the fish marinade whether I'm making tacos or not.

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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!!

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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.

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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.

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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.

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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.

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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 & use lime olive oil in place of the canola. I made these for new years dinner & my company loved them. Even the ones who don't like fish tacos couldn't stop eating them.

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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 :-

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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.

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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!