Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

This recipe is absolutely delicious. The BEST fish tacos my husband and I have ever had, hands down...and we made them ourselves!! Do yourself a favor and give this one a try. And do follow the recipe to a "T"...use the Panko bread crumbs as they fry up so much nicer than regular bread crumbs. Also, some reviewers admitted to omitting the chipotle peppers in adobo sauce, but this ingredient is what makes chipotle mayo just that, so you musn't dismiss it! You can find small cans of these in the Latino food section of any major grocery store. The Panko crumbs can be found in the Asian section of your grocery store. The coleslaw that goes with the tacos is worthy enough to stand alone. I can't say enough about these tacos...just try them! You'll be shocked you could make something so different and delicious in your own kitchen.

These fish tacos are excellent. DO NOT, I repeat, DO NOT skip the chipotle mayo... that is what makes this recipe so great. I am not a huge spicy food fan, I can usually handle a medium spiciness in foods, so I halved the cayenne pepper and the mayo was perfect, I could have licked it out of the bowl!! I have made this twice, once with the fried tilapia, and once with grilled tilapia that was marinated the same way but not breaded (to try and make it a little healthier), and both ways were absolutely delish. This recipe seems like a lot of ingredients and steps, but it is really quite easy. Definitely give it a try!!

Just finished eating 2 of these, very good. I used wheat Ritz crackers instead of the panko crumbs just cause I had them. I also baked the fish in the oven on a pan coated with olive oil. Still crisped up very nice. I will make these again, thanks for the great recipe!

These would be great too if you substituted the coleslaw mix with jicama.

WOW - seriously the single best recipe I've tried to date, and I use this site for all of my recipes. I don't love spicy (and neither does hubby) so for the mayo we used one pepper with a little of the adobo and left out the cayene and it was perfect. My husband said best meal of the year! I'm still drooling over them! I added chopped tomatoes instead of a salsa and it was super.

My family loved this recipe. I never fry foods but I thought I would try it out! It wasn't as hard as I thought it would be! My husband really loved the slaw, it has a really heavy cilantro taste, which he loves, so if you don't love cilantro you might wanna cut back. Since other reviewers said that it was spicy, I cut open the chipotles and deseeded them. I also halfed the cumin and just added a couple of dashes of cayenne. I will be making this again! They all loved it! Thanks again!

We really liked this. Great flavor and texture. The panko was a perfect coating for the fish. I did make some changes because this was a last minute thing and I didnt want to run to the store to get the extra ingredients. I used lemon juice in place of lime, subbed romaine lettuce for cabbage, and omitted the chilis because I didnt have any on hand. It was still great and we will be making this again. The recipe looks complicated, but its actually really easy and only took 20 minutes to throw together from start to finish. Thanks for the recipe!

I followed the recipe exactly with the exception of fish cooking method (I grilled on the stovetop) and only marinated the fish for 15-minutes. I wasn't impressed with the final product. The recipe name is also misleading as the "slaw" does not include honey or cumin. I don't think I'll make this recipe again.

My husband and I love this recipe! We make it consistently. We have substituted other white fish in place of the tilapia and it still turns out wonderfully.

That slaw OMG just makes this recipe. I must say I cheated. I was looking for a quick easy recipe soooo... I used frozen fish sticks ::gasp:: but it was sooo good. I used good quality fish sticks (Gordons white meat talapia). I brushed them with the honey lime sauce before putting them in the oven. I topped them with the slaw mix & some Mexican blend shredded cheese. The only change I made to the slaw was adding more chipotles as I like my sauce a bit hotter. My frozen fish stick tacos were delicious & so easy! Thanks so much for sharing the recipe.

These are fabulous! IMO the only time consuming part would be the fish, so just use whatever fish you want. I use a battered halibut from Trader Joes that I find tasty. While it's cooking in the oven I whip up the sauces and then brush the fish with the cumin sauce when it's done. The entire family found these delicious and I will be making these often! Oh yeah, I like to add a little drizzle of honey into the chipotle coleslaw also, the slight sweetness really brings all the flavors together.**UPDATE**I make this all the time and I no longer use any oil in the lime/cumin sauce; you don't need it! I also now use 1/4 c of mayo and 1/4 c of plain nonfat yogurt for the adobo sauce. Tastes just as good, but a little healthier for you.

These were just ok for me. The mayo was way too spicy for my taste, one pepper would've been plenty. If I make these again I'll probably omit the lime sauce and maybe just put the cumin in the flour coating.

Oh these were fantastic even though I screwed up a bit. I had a hard time following the directions so I put the marinade on the coleslaw and then I figured out I did it wrong, so I drained it off and put the mayo dressing on. It was a very happy accident, cuz it was GREAT slaw though. The only other change I made was to double the mayo and skip the cayenne and reduce the chipotle dramatically cuz we are wimps:) I think this would work well with any mild flaky fish. I also plan to do it with shrimp. Another tip is to assemble all the components earlier in the day so you can "throw" it together when dinner time come around. It is a bit labor intensive, but so worth the work. This will rotate into my menu on a regular basis. Thanks for sharing. UPDATE: We still love this recipe. The only caveat I would add is that the prep time is underestimated by quite a bit. I would just suggest that you prepare all the components early in the day so you can enjoy a timely dinner. Love it!

I hate that I did not follow the recipe, but my review is for the mayo mix and coleslaw. They are outstanding!! The perfect compliment to fish tacos. The only changes I made to the mayo mix was to add a squirt of lime juice and added some smoked paprika insteAD of the cayenne. This was perfect for our tacos ( I decided to bake my talipa with a mix of cumin, old bay, and garlic salt.). Very good served on corn tortillas that I sprayed with conola oil and let them get pliable.. Can't wait to do again. Hubby said he wants these once a week!!

YUM, YUM, YUM! I was also one that cheated and used fish sticks, but they worked out nicely in this. I made all the components, but chose to use them differently than stated in the recipe...I made the honey-cumin-lime sauce and used that as a dressing for the slaw mixture (also adding in some very finely sliced red onion). I made the chipotle mayo, but used that as a 'taco sauce' to top the tacos w/ like you would sour cream...YUM! I do think that 1 pepper would be enough in the mayo, but that's my personal preference. These worked out so well that I will definately be making these again (with my changes), and would like to try it w/ the talapia too! Thanks for sharing. :)

This sounded wonderful. And maybe it was. But I couldn't tell... it was so SPICY. There are sure a lot of 5 star ratings. Maybe there are different levels of spiciness in canned Chipoltes in Adobe... kind of like salsas. We like medium-spicy, but this was waayyyy too hot for us.

Very tasty! Made the slaw and mayo as directed and enjoyed it with both peppers in. Hint on those who wanted healthier options: Greek yogurt sub for the yogurt. It's more tangy. I also prepared the panko tilapia and baked for 25 minutes at 400 in an olive oil coated pan. Served with some plain steamed carrots and a bubbly flavored water. Really refreshing.

Tasty, thanks!

AMAZING! These are the best fish tacos ever!!! Better than any restaurant!

This is a great recipe. I made it as is and it was great. Next time I might try Halibut instead of Talapia...

Looking to save some calories? suggestion 1: Skip the breading, the fish will still be good! if you like crunchy fish though, keep the breading or do half with and half without. Suggestion 2: Skip the Chipotle mayo, double the honey lime sauce and when it comes time to make the slaw mix a small amount of mayo with the remaining honey lime and add a little ground cayenne pepper. For the taco set up I made up a little spicy fat free sour cream (franks red hot and sour cream.) No body at the dinner knew I was saving them calories, it was so yummy this way!

The 3 stars are based on the recipe "as-is". My version is more of a 4 1/2 star outcome. The reason is because there is something off about the directions for this recipe. In my opinion, the cabbage should be tossed with the honey-cumin dressing--not the mayo--and the mayo should be used to top the fish once placed in the tortilla. This recipe suggested brushing the fish with the honey-cumin dressing, which I thought was odd given it was breaded and fried. Also, as a short cut, I use frozen Tortilla Crusted Tilapia by Sea Suisine (any similar kind/brand would do). You just pop it in the oven and bake it and there's no messy cleanup or horrible fried fish smell in your home afterward. The only other change I make is I use one chipotle instead of two. We just like a bit of zing, not a mouthful of fire, so I'm a little bit conservative when it comes to peppers...

I have made this twice now. The first time was for a party. Lets just say they were the hit of the party. Then I made them again. Just for two. This time I really got to enjoy them. The only change I made was minor. We added some tortilla chips to give it a little crunch. And I highly recommend flour over corn tortilla's. If I could rate this higher I would.

Due to dietary restrictions, I couldn't use battered fish. I also ended up using salmon. I thought it was pretty tasty. The cumin/lime mixture put it off for me a bit though. The is a chipotle mayo recipe on this site that I have used for BLTs before and it makes the best BLT! I thought it worked well for tacos too. Again, due to dietary restrictions, I had to use corn tortillas rather than flour. I heat up the tortillas a bit with a touch of oil (in a pan on the stove) to make them pliable and they worked out well. The slaw was also very nice! Great ideas, I just might leave out the cumin next time, and try with some shrimp! UPDATE: Tried is with shrimp and it was much better!

I LOVED this dish, despite not being a big fish eater. I followed the recipe exactly, and the results were fantastic. Components of this recipe (the chipotle slaw, the honey-cumin dressing) can be used in countless ways. I will be making these again and again!

The flavor in this dish is amazing, just the right balance of spice, cilantro and chipotle. My husband said, "this is your Mona Lisa" of all dishes. I guess I'll save this recipe. (I substituted Mahi Mahi for the Tilapia.)

WOW!!! A symphony of flavors in my mouth. First you catch the crispy of the fish (I baked it instead of frying it)...then comes the fresh lime and honey...and the kick of the chipotle at the end. SO GOOD!!! It stimulates all the parts of your taste buds...sweet, spicy, sour, salty, crispy, soft, etc. I'll definitely make this again...I didn't change anything about the ingredients...just changed the frying part.

The slaw and the mayo were great! The mayo was a little too spicy, next time I will only use one chipotle pepper and maybe half as much of the adobo sauce. I grilled the fish instead of breading/frying it to cut down the calories a bit.

We prefer to fry the fish filets whole rather than cutting them up. It's faster than fryin multiple small pieces. Taste is good, younger children might find it too spicy. We put in half of the chilli's.

Made exactly according to directions. Too much Chipotle and Adobo. The spice out weighed the fish and was a little too saucy. The Cumin/Lime sauce was pleasant on the fish. If I were to make this again I would use maybe one chipotle pepper and completely skip the adobo sauce. Overal I wasn't impressed enough to try making it again with revisions, I am going to look for a milder recipe that does not overwhelm, but enhances the flavor of the fish.

I ADDED A LITTLE SLAW DRESSING TO THE COLE SLAW SO IT WAS MORE TO OUR TASTE

EXCELLENT! I've made this three times and each time they came out perfect. The only changes I made: I omitted the cayenne pepper from the chipotle mayo (already plenty spicy with great flavor) and added about 1/2 tsp dijon mustard to the honey/lime/cumin drizzle to act as a light emulsifier. Everyone who has tried these tacos has demanded the recipe! Thanks for sharing!

These were good but not great. I really wanted to like it because of the rave reviews. Kudos to the inventor for it is a creative dish with lots of flavors. I wasn't crazy about the mayo so I made it according to the directions first and then added 4 oz of sour cream. This seemed to "lighten" it up a bit. It is unclear where the cilantro/cumin mixture goes, so I spooned it on top of the fish. Not sure if I will make again.

Great recipe. I skipped the step where you bread the fish and just grilled it, brushing it with the honey-cumin sauce once it was cooked. If you are less tolerant of spicy foods, you may want to only use one adobo chili in the mayo sauce as it is a very spicy sauce. I added a little greek yogurt to help make it a bit milder, but still it was spicy. My husband said they were the best fish tacos he'd ever eaten, and I am making them again tonight, the second time in a week! Thanks for sharing.

the one to go to, use marinade and dressing from grilled fish tacos, use this for cooking method and slaw, omit the honey cumin dressing.

Major hit at my house. Used fried halibut and drizzled the honey cumin sauce onto the fish when serving. Will definately have this one again. Love the Chipotle Mayo with it. Thanks!

Don't laugh...I totally cheated on this one because I was trying to appease my 6 year old! I used fish sticks instead of preparing the fish. (I thought I could convince her she would like it if she understood it was made with something she already liked) It worked!

Fantastic!!! I tossed the chunks of fish with the honey mix as they came out of the pan. The mayo mix was perfect!!!! My hubby had seconds and it was a great spice for us. Thank you for sharing!!!

I'm normally not a big fan of changing recipes too much but I made a couple changes in order to make it a bit more on the healthy side. I ended up grilling the fish versus frying it and used Mahi Mahi because I had it in the freezer. I also decided to use the honey lime cumin dressing on the slaw and toss that together since I really like the lime flavor. I did hold back on cumin because I'm not a big fan of too much of it. I also decided to use corn torillas and non-fat plain yogurt instead of the mayonnaise. It was pretty tasty, with a side of home made guacamole.

I used catfish, Broccoli Slaw and instead of panko, I used cornmeal mixed with a little cayenne, paprika and garlic powder. I didn't deep fry but pan friend. Crunchy and Wonderful!

This was really good! I had never had fish tacos, and decided I was going to make these to try for fun! I'm so glad I did! I use cod, it was all I had on hand, and it was still wonderful. Next time I will only use one chipotle pepper in the mayo mix, and only enough adobo sauce to taste. I also drizzled a little honey into the slaw, to give it a little sweetness. The extra honey-cumin dressing was drizzled down the whole taco to finish it. Very Good!! I can't wait to make these again!

My family raved over these tonight! Soooo gooood! I'm not even a huge fan of fish and even I adored them. I didn't use adobo sauce, or cayenne pepper or chipotle chilies. Instead I used about 1/4 tsp of Mc Cormick Chipotle Chili Pepper seasoning and about 6 drops of "Tabasco Green Chili Sauce" (the one in the green bottle) and that is the only spices I used besides the Cumin and Salt and Pepper. I just can't take much heat. My husband doesn't like cilantro, so I omitted that. We used corn tortillas instead of flour ones and I think it really added to the flavor. Tip: before you start this recipe, get all the measuring cups, spoons, plates, bowls, ingredients out, etc. before starting to make this recipe, or it'll take twice as long as it should. (A mistake I made tonight!)

Delicious! I was not disappointed by this recipe. This is my first time making this, and I tripled it because I had 3 lbs of tilapia I had to use, and it had such great reviews I was assured it would turn out good. And did it! I made some modifications: instead of dipping each piece of fish in the flour, the egg, and the Panko crumbs separately, I saved time by placing my tilapia chunks into a big bowl, dumping the flour in and mixing it up well, dumping the eggs in and mixing well, and then dumping the crumbs in and mixing well. Crude, perhaps, but it worked fine. I oiled a baking pan, placed the fish in it, and baked it at 350 F for about 20 minutes. Again, I totally guessed on the time and temperature, but it came out well. For the slaw, I used broccoli slaw because I had a bunch on hand, but it tasted just as good. I also used corn tortillas (heated with a touch of oil on the griddle) instead of flour...just because I think tacos taste ten times better with corn tortillas. Finally, I did cut down on the chipotle peppers a little, because it was plenty spicy. Next time I make this, I might substitute some yogurt in place of some mayo, to cut down on the fat content. Muchas muchas gracias SCAREY76! =D PS - One thing: be advised this might take quite a bit of prep time; at least for me it did...keep that in mind if you're going to squeeze your lime juice fresh, flour-and-bread each piece of fish separately, etc, etc. Shortcuts are your friend :)

These are great! Well worth the effort!

Oh my, this was good. Fish tacos are one of my favs, and this is the one for us. Loved the adobo sauce. My son askes for this one now. Even when I'm trying to save on calories and just grill the fish instead of breading it, the adobo sauce is a must. Thanks so much. I already have made this many times.

Delicious!!Only change was I added 4 chipotle peppers to the mayo because we like it SPICY!

yum

I mixed the lime juice, honey, oil and cumin together added some salt poured some out for "dipping" sauce and then poured some over the fish. Did not let fish sit for four hours; forgot to. I just eye-balled the mayo for slaw; fried the fish in a simple flour batter then served the fish slow and sauce in flour tortillas. Hubby and I both really liked it. Will make again.

I ate so much my tummy hurts! I used ono because I don't eat farm raised tilapia for health reasons. My daughter said it was too limey for her tastes. I think I would skip the honey cumin lime glaze at least on her piece next time. For me it was perfect!

These are awesome. I make them almost every week. I've used different kinds of fish and they are all great! Highly recommend this recipe.

So delicious! Often gets requested for birthday dinners in our fam!

This is the second time I've made this and it was just as good as the first time. I did want to comment that there was a ton of bread crumbs left over and I think 1 cup should be enough. We threw out over half of the 2 cups of breadcrumbs it called for. Otherwise a great recipe!

5 stars! we fish for Halibut, so used Halibut in small pieces (taco size) Fry quickly, as Halibut cooks fast!!!. My kids helped me make it as we LOVE FIsh Tacos! Used less Chipolte in the sauce, as they arent fond of spice.l... but IF you LIKE SPICE use whatever you like! we put Yogurt in also for the Mayo sauce with the Mayo. Its a recipie you can DO TO TASTE,,, did use Pampered Chef along with the lime on the HALIBUT, the Thai spice, to season. SO GOOD!! Used RAW Honey on the other sauce,,, Napa cabbage was in the store, loved it! Kids 11, 2 of them and our 8 y/o LOVED THEM. Thanks for a Great IDEA!!! will use this Again, and Again!!!

best fish tacos i've ever had!!!... i customized it just a little by adding onions and tomatoes.

These tacos are AMAZING! I added a slice of avocado to each taco and it was delicious! I didnt have chipotle peppers or adobo sause, so I used serracha hot sauce (the japanese orange hot sauce) and it worked just great to add that heat. Again, AMAZING dish!

My sister said, "some of the best fish tacos I've ever had." I didn't bread the fish just cooked it in a pan with the honey-cumin sauce. I was out of lime juice too so I used lemon juice. Still so good.

My husband said this was the best thing I have ever cooked! We have been married 16 years and I am a good cook. So this was a winning recipe. I made exactly as directed the first time. The second time, I cut the fish into strips. It was much easier to batter. Less work. I also used burrito size tortillas, stuffed, rolled and then cut in half. I also doubled the lime sauce mix. This will go in our regular rotation!

Amazing! We loved this! I did not use adobo peppers as I had made my own sauce yesterday for a pozole so i used that instead. I added cubed Avocado into the slaw and it was so so good! I am not a big fan of wraps so i ate mine as a salad with the slaw on bottom and fish on top! It was to die for! 5 Stars!

Fantastic!!!!! I will probably drop the cayenne next time, though.

This was such an amazing combination of flavors! To make things a little easier, I skipped breading the fish myself, and just used beer battered frozen fish fillets. Also, for the chipotle mayo, I just used some San Marcos Chipotle salsa and mixed it in with the mayo. Overall, very easy and very impressive! Would be great with avocado.

BEWARE this is not a fish taco recipe! It is a recipe that will make even your kids LOVE fish. This is delightful! My kids won't eat the tacos because of the spicyness but I made them just the fish and they tore it up! I adored the chipotle slaw. Not a mouthful was left. I was worried that after 4 hours of the fish being in lime juice it would be over cooked since acid cooks fish on its own. But it stayed light and delicate and the honey lime sauce was just the cherry on top to this recipe! This went in my recipe box and I will make it again and again!

Awesome recipe. The chipotle mayo was a little hot, and I used catfish instead of tilapia. But it was a hit!

I love this fish taco recipe. The honey-cumin drizzle was a nice touch. The only change I made was that I used pre-seasoned fish breading. I can tell that I will be making this many, many times in the future.

Great crunch to the fish with a nice hint of lime. The spicy slaw was to much for me and I only used 1 chili. Next time I only plan to use 1/2 a chili. Also I fried the tortilla for a few seconds to crisp it up.

I use frozen fried tilapia to speed up the recipe a bit. This recipe is now a house favorite!

Everyone loved these and can't wait to eat them again. I used corn meal and flax meal to bread and fry the fish. I mixed chopped cilantro in with the sweet lime dressing and mixed that in with the cole slaw. For the mayo sauce I did not use any cayenne pepper and it came out just the right amount of hot.

yummy

I only made the slaw and I doubled the recipe. MMMMM 6 cups of red and green cabbage, 2 cups of cilantro. I just used the leaves and stems of the cilantro so I didn't have to go buy more. Excellent. I served it with homemade shrimp tacos.

The fish was very good. I baked it in the oven at 400 for 20 mintes flipping once. The panko made it nice and crisp. The lime dressing was easy and good. The chipotle mayo was way too hot. None of my guest could tolerate even a tsp on their tacos. I only used 1 pepper too. Next time I will use only 1 pepper and no sauce.

I love grilled fish tacos - so I omitted the breading, but still slathered in the lime/honey/cumin sauce as it grilled on the stove. As someone else suggested, I used jicama and carrots rather than traditional coleslaw, and omitted the peppers in favor of just using more of the adobo sauce for flavor...I was being lazy about pulling out the food processor. This way, I could just mix the mayo with the sauce. A great combination of unusual flavors!! I'm excited to have a fish taco recipe to make at home!

Just what I was looking for! Great zing, zip, and sweetness wrapped in a tortilla. I always warm corn tortillas in a pan. . .more flavor than flour ones.

The chipotle mayo was great, which MADE the tacos. I didnt care so much about the honey lime cumin mixture brushed on the fish. I will definatly make the mayo again when making fish tacos, but I'll probably just season the fish a different way next time.

I crave these! I usually change one or two things, but not this recipe...it's excellent as is!

I was getting worried that these were not going to be worth the effort, but I was wrong. They were delicious! Time consuming, but not difficult. I made the mayo the day before which helped in prep time. Perfectly spicy. The fish was crispy and fresh. I used broccoli slaw instead of traditional, and the color was fabulous!:)

This was such an impressive recipe! All the ingredients came together so well!! We didn't use cilantro, but that was for personal taste. If you don't like too much heat, I would use less adobo and peppers.

This is delicious!! I baked the fish in the oven at 350 for 20 min as someone suggested, but it didn't come out as brown as I would've liked so I finished it in a pan with a little oil. My husband was doubting the idea of fish tacos but he snapped up thirds!

WOW! Absolutely delicious. We only made two changes. We reduced the marinade time to two hours and substituted agave nectar for the honey. This is worth doubling and making for friends. Definitely will make again!!

Best fish tacos I've ever had. 2 things: 1) I hate cole-slaw. So, I mixed chopped cilantro with a leaf of chopped swiss chard (from garden), and chopped cherry tomatoes with the chipotle mayo. 2) Due to poor planning, I didn't have time to marinate in lime juice. I marinated for about 15 minutes while I prepped everything else. I also added some seasonings to the marinade and to the flour I dredged them in later.

The recipe was somewhat confusing. I mixed half of the chipotle mayo with the honey cumin dressing and tossed the slaw with it. It turned out great! Loved the crunchy fish and the chipotle mayo was perfect...loved the spice!

I did not care for this at all. The best part was the fish, but the chipotle mayo was way too spicy, (and we all like spicy in my family). The prep time was too long and we did not care for the flavor at all. Sorry I won't be making this again.

Hmm, these were soo good! I couldn't find adobo sauce at my neighbor grocery store. So I had to make my own. I think it really made the tacos special. I haven't seen another recipe for thise so I will add mine to the recipes. Thanks!

These tacos were absolutely fantastic! Each component added to the textures and flavors making them dance deliciously in your mouth. We loved the slaw, even on it's own. And the chipolte mayo added that final touch of creaminess and a little spicy smoke. This recipe deserves all five of it's stars! I made this again and added a slice or two of avacado and wrapped them in grilled corn torillas and gave them an extra squeeze of lime. Either way-heaven, pure heaven.

What was really exceptional in my book was the honey-cumin mixture over the freshly cooked fish. I made everyone try a bite without the overbearing (but yummy) chipotle slaw and sauce. We also topped the taco with a fresh made mango salsa. I thought I had otherwise follwed the recipe exactly but on further review - I see that I did not mix in the chipotle mayo with the slaw - only used it as a spread on the tortilla. Nothing lost in that translation. Really tasty. I found the dredging and breading of the fish to be more time-consuming than I like but it was worth it.

I change this up a bit. I use the marinade in the cole slaw, my husband doesn't like mayo so it works out quite nice! I also top it with avacado and chopped red onions! yum-yum!

Next time I won't bread the fish I'll just saute it after marinating mostly because to me crunchy fish isn't essential though for some people it was what they enjoyed most. Also I thought the honey/cumin brush on after wasn't a neccessary step either as the cilantro/chipotle/slaw kind of overpowered that taste. Very delicious recipe however and I would recommend it highly to anyone but also recommend that they make it as-written the first time and decide for themselves.

I might be the first one here to admit that I did not use the cumin sauce. After making it, I thought it would overpower the dish, so left it out. The merinated fish in lime juice made the final product so refreshingly tasty. Other than that, followed the recipe exactly and was IN LOVE with this dish! Oh, actually, I did stray from the recipe a little more now that I think about it. I used corn instead of flour tortillas (more authentic). Of course, I also added fresh avocado slices to each taco. So AMAZING!I will make this forever.

This dish was fantastic and easier to make than it originally seemed. Entire family enjoyed it. Will definitely add this to our rotation! Loved it!

I just made these tacos over the weekend and I am already planning on making them again this week. The only change I made was instead of frying the fish I baked mine in a 400 degree oven for about 20 minutes. The fish was just as crispy as if I had fried it but much healthier.

AMAZING. I did 1/2 baked fish (on pan coated with olive oil) and 1/2 deep fried (which I NEVER do). Have to say, the deep fried was outta this world. Baked fish was 4-star-worthy. A beautiful looking dish too - one that is sure to impress guests and family alike :)

Excellent recipe... cut the filets in half lengthwise. Easier to bread and fry, than the chunks.

Wish I could give these yummy tacos 10 stars! Ive used many different kinds of fish and they always turn out amazing. Hubby and I love them as a Sunday afternoon treat. By far my favorite recipe...

One of my favorite recipes! It's great as is, but I like to make a couple of modifications, to make it healthier and quicker. I bread the fish as it says (which by the way I use tilapia filets, 1 per person, cut into 3rds), then bake for about 20 minutes at 350, turning once in the middle. Sometimes I have to cut the temp up close to the end. They don't get as 'pretty' this way, but still taste great! Also, our local Publix sells a Chipotle Mayonnaise, and it to me is just as good as the homemade, plus much easier. Only downside is you can't make that lower fat. Last thing is I don't mix up the slaw, but instead just layer the sauce/coleslaw/cilantro in the taco which is a time & dish saver. Like others said, DON'T skip the panko crumbs, honey-lime sauce or the mayo! (And if you do, don't come back to give it a bad rating!) Then eat and enjoy, imagining you are on the beaches of the Baja!

This is actually one of the best meals I've ever had. It is unbelievably tasty.

recipe was great!! I love spice but the chipotle was a bit overtaking of the rest of it. might use less next time

Delicious! I didn't have any bread crumbs on hand, so I fried the fish using just the flour and egg, which still turned out fine. I also didn't have any coleslaw, and made corn salsa instead, and used that as my topping and OMG! I brushed the chipotle mayo on each fish, and topped it with the corn salsa, and this recipe has now become our favortie fish taco. Thank you for sharing!

The description says the slaw is dressed with the honey cumin sauce but that is not in the directions. Frustrating. I hope it's fixed.

This recipe is resturant quality! The very best recipe I have tried so far. It should get 10 stars

Been making this for awhile now - it's amazing. To cut down the calories I use light mayo and either tortilla crusted frozen tilapia or regular unbreaded tilapia loins from Costco and bake them after I've drizzled the honey sauce on them. If the kids are eating I pare down to one chipotle pepper. Super great, versatile and quick if you use premade fish fillets. Guests frequently request this.

These were delicious! I followed the recipe and they came out perfect. The only thing I did differently was I served them on a hard tostada shell which gave them even more crunch. I will be making these time and time again.****update***I have made these numerous times now and always follow the recipe exactly except for the flour/corn tortilla sub due to our preference. This recipe is the one my hubby speaks of most often out of the many I have made from this site. This is his all time favorite I do believe. This last time I made them (6/2011) I made a huge short-cut because I was in a hurry to get down to the pond to fish. I used FISHSTICKS of all things and even though they were not as tasty as sticking to the recipe and breading your own tilapia, they still turned out good and something to consider if you are short on time. Again, I was in a hurry and didn't take the picture until the next day so the slaw spent too much time absorbing to make for the pretty colorful slaw that it is when you first make it but it was still just as tasty if not more. My next go at this recipe will be with fresh catfish from the pond. Thank you so much for the fabulous recipe!