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Fish Tacos with Chipotle Cream Recipe

Fish Tacos with Chipotle Cream

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Average Rating:

Total Reviews: 158

Showing 91-100 of 158

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  • on August 12, 2009

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    I was satisfied with this lighter fish taco recipe, but it was definitely missing something. I doubled the chipotle in the cream sauce, which definitely helped. But, the fish tasted bland. I think next time I may try using the chipotle peppers in the marinade as well to add a little more heat. I made some guacamole and added it to the tacos which made them MUCH more flavorful. I recommend adding that or pico de gallo to add flavor.

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  • on August 02, 2009

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    Wonderful summertime meal. Very light! Nice change from standard fish.

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  • on July 30, 2009

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    Boring and bland. The corn was too sweet for this dish. The corn tortillas are enough. Found it rather blah. The marinade was not detectable on the fish. Will be looking for something with some pizazz. This did not do it for me.

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  • on July 26, 2009

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    I didn't have Mahi-Mahi so I used what I had. I also added slices of avocado and it was wonderful. Will definitely make again.

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  • on May 04, 2009

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    Really quick and easy! Pretty good! But I think it would be even better with avocado. And next time I'm going to try to saute corn with a little onion.

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  • on January 04, 2009

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    We made these tonight and they were delicious! I used mahi mahi and increased the lime in the marinade (I love citrus. For garnish I used shredded purple cabbage and fresh cilantro, along with the chipotle cream (which was REALLY spicy, so I used about 1/2 tsp on each taco instead of the recommended 1 Tbsp. I omitted the corn and added a homemade guacamole (just avocado, cilantro, and lime which was delicious, it was a nice creamy balance to the hot chipotle cream. This would be great for summer parties as it's super easy, inexpensive, and can be made on the grill.

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  • on October 23, 2008

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    I love fish tacos and these are so good!! I used talapia.

    I didn't make the chipotle cream b/c I already had some homemade pico de gallo. I served them with Ellie's healthy refried beans and a packaged spanish rice. It was such a hit. Even my sister who doesn't eat fish ate a taco!

    My husband asked me to make them again using a spicier rub on the fish. So next time I'll do half with this recipe and half with a little chili powder, paprika, and cayane in the olive oil.

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  • on September 27, 2008

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    We love these tacos. They are light and satisfying, the chipolte sauce if fabulous and makes the tacos "man" friendly - my husband loves the heat of the sauce. Much better than other fish tacos I have had and much better for you than most other recipes. You must try.

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  • on September 21, 2008

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    This is the second fish taco recipe we have tried. The first was amazing. This one is not so great. We followed the recipe exactly but it tasted like something was missing. It lacked flavor and the more I ate it the more I disliked it. My husband thought it was okay. I thought about giving it two stars but I didn't want to be mean.

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  • on September 12, 2008

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    these are the best fish tacos I've had and they were so easy to make. The Chipotle Cream with the sweet corn and tangy marinated fish go together so well. I didn't change anything. I've already recommended this dish to friends

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Nutrition Facts

Nutritional Analysis
Per Serving
 
Calories
420
 
Carbohydrates
41 g
 
Total Fat
17 g
 
Saturated Fat
2 g
 
Protein
28 g
 
Fiber
5 g
 
Sodium
360 mg
 
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