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Fish Tacos with Chipotle Cream Recipe

Fish Tacos with Chipotle Cream

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (159)

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Average Rating:

Total Reviews: 159

Showing 121-130 of 159

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  • on January 17, 2008

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    This recipe just did not do it for myself or my husband. Was excited after reading all the wonderful reviews, but we found this to be very bland. I will perhaps look for another recipe.

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  • on January 10, 2008

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    I used this recipe as inspiration but altered slightly. I feel the original recipe might be slightly boring even with the chipotle cream. I used hard taco shells broken to lay flat instead of tortillas. I added chopped tomato and avocado to the top for color and added fun. I also added a dab of sour cream to the chipotle cream to help balance the hotness. It was delicious. I am sold on using shredded cabbage in this type of taco dish instead of lettuce...better crisp, holds up well. I used halibut and marinated as directed - then seared on the stove instead of grill....perfecto! The halibut was so good that if you are not sure about chipotle you could easily skip it and just make the fish taco.

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  • on January 10, 2008

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    This was a terrific recipe, however, I found we needed to double the amount of cream mixture we added to each taco. One tablespoon was not enough! In fact, I would automatically double the cream recipe from the beginning, because it does not make enough to take care of a whole pound of fish! The taste is fabulous though!

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  • on December 27, 2007

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    This recipe for fish tacos is very fresh and "clean" tasting. The recipe was very easy and fast to prepare as well. It beats most fish tacos I've eaten in restaurants. I added some Newman's light lime vinaigrette to the slaw mixture and added avocado as a topping. Excellent!

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  • on November 14, 2007

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    i LOVE fish tacos, especially when they're made with grilled (not fried fish, so i was very excited about this recipe. unfortunately, it was just a bit too bland for me. i have some low sodium blackening seasoning, so after the first fillet (my test fillet of fish, i dusted that onto the fish for some extra flavor.
    the recipe is a good base for modifications though!

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  • on November 09, 2007

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    this is the perfect recipe if you've been out all day and need a quick and healthy late-night dinner. it's yummy and light so i don't feel guilty eating it for dinner at 10 pm.

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  • on November 06, 2007

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    Thank you for a tasty and healthy recipe! My Husband requests this meal weekly.

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  • on November 05, 2007

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    I must admit, I made only the chipolte cream, and served it with tacos and empanadas from another recipe. It looked so good, and seemed to be a "healthy" alternative to sour cream. My guests and I raved. I made it exactly how Ellie wrote the recipe and it was an unexpected, tangy, smoky, and delicious addition. I promise to try it with the fish tacos soon, Ellie! Thanks for all your healthy alternatives!

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  • on October 09, 2007

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    It's amazing how something so simple can taste so good. I love the marinade. I even added a little bit of diced garlic to the marinade. I will start using this for everything. I will have to try with different tortillas next time, I don't care so much for the taste of the corn tortillas. I know they are healthier but I can't get used to the taste.

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  • on October 02, 2007

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    Tried these last night and they were off the chart delish. Far exceeded my expectations. I followed the recipe exactly except went a tad lighter on the amount of chipotles in the sauce (reduced by a half teaspoon. My husband loved it so much we have decided to cook them again tonight. This will be a keeper and more than likely a weekly meal. Yum, yum, yum.

    Thanks Ellie.

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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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