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One Pan Tilapia Fish Tacos with 5 Minute Mole Recipe

One Pan Tilapia Fish Tacos with 5 Minute Mole

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

Showing 51-58 of 58

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  • on August 25, 2009

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    loved this recipe. easy,great looking. thanks,

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  • on August 25, 2009

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    I loved it. It is very versatile, add or delete any ingredient according to what you have in the spice rack or fridge. Very easy and fast to prepare.

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  • on August 25, 2009

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    I love all Jeffery's recipes. They are fresh new ideas and very tasty. Please more Jeffery.

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  • on August 25, 2009

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    I love this quick and easy recipe. I didn't know what a Mole was but it sounded complicated. Jeffery broke it down so easily, I had to try it. It was great!!! Even my kids loved and and they are not big fish fans if it's not fried. Jeffery needs his own show-Please!!!

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  • on August 24, 2009

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    The only thing I did different was throw in some diced avocado. Thank-you so much food network for giving us some webisodes! A little is better than nothing. Thanx so much for the recipe Jeffery!!

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  • on August 23, 2009

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    It was so easy and so delicious! I will enjoy this forever. Thank You!

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  • on August 22, 2009

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    Anise is far from being one of my go-to spices, so it was intriguing to see it used in fish tacos. The recipe turned out great, it took us less than 30 mins to get everything ready and the food tasted great. There was a good balance of sweet (raisins and spicy and the anise did not overpower the rest at all. The almonds worked well to add texture.

    The only problem with the recipe is that I wasn't sure what 'Chili' sauce was, so i just combined half cup of tomato sauce with two chipotle peppers (and its adobo sauce and a good tablespoon of ancho chili powder. Sauce was very tasty.

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  • on August 17, 2009

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    I've always been intimidated by the thought of making a mole sauce. This recipe makes it look easy. I've also only used anise in baked goods and Indian food. I like how Jeffrey has presented it as a spice to use, where I would normally citrus. This way of looking at a spice frees me from the cook books. I love spice in my food, I just don't know where to go with them, but now I get it.

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