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Fish Tacos with Chipotle Crema and Salsa Fresca Recipe

Fish Tacos with Chipotle Crema and Salsa Fresca

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

Showing 11-16 of 16

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  • on March 31, 2007

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    I was so happy to find this recipe as I can no longer find fish tacos where I live. With all the trimmings the recipe takes a while to prepare, but it makes a feast and worked well for a party. Using tilapia, kids and newcomers to fish tacos loved it! I didn't let the crema set out because I'm pregnant, but the taste and texture were still very good. Will definitely make this recipe again!

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  • on December 29, 2006

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    My family loves making Baja-style fish tacos. While we vary the fish we use, it is ALWAYS a family favorite. I have been searching for the perfect complimentary salsa for the tacos, and this is definitely it! Very garlicky and delicious! Something that you could definitely find at a taco stand in Mexico! YUM!

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  • on November 15, 2005

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    Absolutely delicious! Not too difficult to prepare either.

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  • on July 19, 2005

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    What a great recipe. I did change it slightly. Instead of the Crema, I ued Sour Cream. I shall try it the next time using chicken breast, which should also be great. The batter for the fish was superb in taste.

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  • on February 06, 2005

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    Almost as good as getting them in Mexico!!

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  • on September 18, 2004

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    ok, so I used jarred salsa. And for the "crema" I just mixed the chipotle peppers in fat-free sour cream with a hand blender. But wow! This was terribly tasty. Hot as heck...watch those peppers...I accidentally used four whole ones instead of four teaspoons and with half as much cream...I haven't washed down my dinner with milk since I was six! Hot!

    The smokey flavor in the chipotle sauce makes such a nice touch. I used grouper, which fried up light and perfect.

    I only treat myself to fried foods rarely, and this is a recipe that I will definately use again.

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