Reviews for Fish Tacos
A bit messy and time consuming. I wish I would have grilled my fish instead of frying, but wanted to try this as written. I am in the minority on the sauce, I think. It wasn't my favorite - it was a bit too thick for my taste and even though I used a bit less dill, it seems all I tasted was dill. Almost like a glorifed tartar sauce. I've had tons of SD fish tacos - both fried and blackened - and this didn't really remind me of my favorites. Also, the batter is quite bland. I took the advice of another reviewer and seasoned my fish before batter and used a couple shakes of seasoned salt when the fish was done cooking. Overall; it was just too bland, greasy and tartar-y for me. I doubt I'll try this one again, sorry.
My favorite sauce for fish tacos though I prefer to cook the fish with a little spicy seasoning on an indoor grill rather than beer batter it. Delicious either way I am sure. Try this, it is great.
My husband, 4 yr old and 2 yr old LOVED these! They all had seconds and for my 4 year old that is unheard of.I didn't get to try it, I'm on a diet so I can't have half of the stuff in these, but as soon as I'm off I'm going to try them, and I'm just starting to like fish, so we shall see. I also am going to try a grilled version of them just to save on the calories and fat. Great Recipe!
Delicious- I sub'ed frozen batter-fried cod instead of making batter. Made it very easy and was still delicious with the white sauce and cabbage! Yum yum.
pretty easy but tasted great! used grouper instead and sour cream instead of yogurt. sauce was definitely the best part!
This is delicious! It's great with breaded fish or fish sticks as a time saver. I also substitute sour cream for the yogurt. Yum!!
This is a fantastic recipe. I used sour cream in lieu of the yogurt in the white sauce since I usually watch my carb intake. Also I make a relish out of corn, chopped red peppers and red onion. It's to die for. Even my kids like this recipe. These tacos are almost just as good if you saute the fish instead of deep frying it. One more thing, if you have a mexican market around you, buy your corn tortillas from there....they are far superior to the supermarket ones.
For your white sauce, try mixing equal parts yogurt and sour cream with horseradish to taste.
This was my first time having, much less making fish tacos. I don't like fried foods, so I marinated the mahi mahi in lemon (didn't have a lime) and juice from the canned jalapeno peppers. I pan-seared the fish in a cast iron skillet with no oil and cut it up in the pan so it would be blacked and seared. The sauce is fantastic! I used canned jalapenos and sour cream instead of mayo. It was spicy and so very good. My husband loved this dish and I'll be making it again.
We are from Orange County, California...and these DID taste like the ones we are used to. :) The beer batter was excellent. We would definately make these again!
These are the best of the best. Just awesome. It's the sauce that makes these tacos! I could drink it with a straw! Do make it a bit ahead so the flavors can blend. For ease, I just popped all the sauce ingredients in my magic bullet and let 'er rip. I didn't want to mess up my kitchen with frying the fish, so I purchased "name brand" frozen beer battered filets that you just bake in the oven. They turned out so good, that I doubt I'll ever mess with frying from scratch. Thanks for sharing this wonderful recipe!
I loved the sauce, I could eat it by itself! I think next time I will just use lettuce though, not much of a cabbage fan.
These were delicious! I discovered San Diego fish tacos 8 years ago and have searched for a recipe since then - this is it. Any mild fish will work - you can always soak the fish in milk beforehand to make sure it isn't too fishy. Caution, these are addictive!
Absolutely delicious!! My husband (of Mexican descent) raved about these tacos. He can't wait to have his family over so we can serve these. I'll probably serve with cilantro lime rice or Mexican rice, but really these are a meal in themselves. Thanks so much Tanya!
I only used this recipe for the white sauce so that is what is getting my 5 stars. Yummy! (I used with frozen fish fillets and a coleslaw mixture from a different recipe - toss together 2 cups coleslaw mix, 2 tsp olive oil, 1 Tbsp lime juice, 2 chopped green onions, 1/3 c chopped cilantro and salt & pepper to taste).
Okay - these were the best fish tacos I've had in a long time. I'm from SD too, and somewhat of a fish taco snob... so I consider myself an authority on the subject. These were perfect. I used Talapia 'cause its what I had - and used negro modelo beer (again, what I had) and it was perfect. I will be making these again and again. The sauce is perfect!!!
The sauce was wonderful. I replaced the jalapeno for green chilies. Baked the fish instead of frying and used coleslaw in place of a head of cabbage. It is already on our dinner menu for next week.
I've made this twice now. The first time I made it I bought lettuce instead of cabbage, and my husband was dejected! We lived in San Diego for 6 years and this, so he tells me, is very close. But you have to have the cabbage and the sauce! The cayenne is way too much for me, and I didn't put in any jalapenos. I don't like seafood that much but I do like these tacos and will make them again.
...and to think I bought these at an expensive Mexican joint when I was craving them pregnant! The horror.... This is good and easy! Eat up and TFTR!
I too am from the San Diego area, these aren't quiet like Rubio's but pretty close. The sauce truely makes these tacos. I doubled the sauce simply because my family really likes to slather fish tacos in the sauce. I grilled fresh Halibut and still came out really tasty. I even tried them with flour tortillas.
More like TEN stars!!! Holy (which is a odd saying lol *shrug) these were BANGIN delicious! I can't praise them enough. Ppl couldn't stop eating them and all said this was better than any restaurant. I seasoned the flour mixture with chili powder, a bit of Adobo and S&P- PERFECT for me, but my son said it was a little on the bland side (he ate the fish plain and not with all the taco fixings). I left out the capers and subbed cilantro for the oregano. Used a dark lager beer (amber brock). And served with pico de gallo. I made the white sauce and pico de gallo that morning so the flavors could marinate all day. Served with brown rice and black beans (for which I sauteed minced garlic and a little onion first, used Adobo chicken broth instead of water for rice, subtracted about a third cup liquid and replaced with a can of drained black beans...so good). Will reheat the fish under the broiler for yummy leftovers today-can't wait! I could eat these things for breakfast lol. So good.
My first time having fish tacos and we really enjoyed them. The sauce I would say 5 stars, the fish 3 - so I split the difference and went 4 overall. LOVE the sauce (made as stated) but the fish seemed a little bland somehow.... Maybe needs a good squeeze of lemon or lime and a bit of salt right out of the fyer? Overall will definitely make the sauce again and tinker with the fish. Thank you!
Totally YUMMY!! We grilled the fish with some chili powder, lemon pepper, and lime juice, omited the capers and jalapeno from the white sauce, and used cole slaw in place of regular cabbage. Everyone loved it!
Only tried the white sauce part of the recipe - then made the rest of my fish tacos using my recipe. Must say - an *excellent* fish taco sauce.
I used a different batter to on the fish and I used mahi mahi instead of the cod fillets because that is what I had on hand but these turned out great! I used a different batter because I'm into cooking healthy and didn't want to fry the fish. The sauce that is part of the recipe is a must have with these tacos! I made it a few hours ahead to the flavors could combine and was amazed at how much it added to the dish. Thanks for the recipe it was a great change of pace to the week night dinner.
Fantastic! I use the white sauce from this recipe and the broiled tilapia parmesan recipe (from this site) in place of the fried cod. I've tried making it both ways, and my husband and I just prefer the baked fish (which is by no means healthier by the time we add the parmesan topping). I also use prepackaged coleslaw to add more veggies than just cabbage.
12/11: didn't have beer, used club soda and it was very good. everyone liked it. the sauce was excellent, didn't have capers and used a less cayenne. also iceberg lettuce instead of cabbage. def. fry up the tortillas lightly. if frying in batches, cool on a rack or they get soggy. 8/14 very good. i used 3 pieces of cod for the 3 of us. halved everything. mixed the sauce with some cole slaw blend and left a little on the side for topping.
These are off the charts delicious!!! I have made them following the recipe exactly and they are to die for. I've also cheated when pressed for time and used fish sticks instead of making the fish as the recipe directs and they are still delicious. Thank you so much for sharing!
Great recipe! I made the whole recipe as indicated, but since we are only three in my house, I ended up with left over fish which I warmed up in the oven the next day and served over cabbage topped with the sauce and with a side of Spanish rice, and it was as delicious as before, and a variation from the tacos. I did not fry the tortillas, instead I just warmed them up and made soft tacos which my two guys just loved (and my husband does NOT like fryed food!) This is a keeper! thank you for the recipe!.
My husband LOVED these! He immediately said "put these on our list of foods". The sauce was very good. I agree with another user to let the sauce sit for a few hours, because when I ate it on my taco after I fixed it, it was okay, I didn't see the big deal. But when I ate some more about 4 hours later with some more fish, it was delicious. I also used tilapia since that's what we had on hand and I didn't put capers or jalapenos in the sauce. And we topped our tacos with the white sauce, cabbage and Pico de Gallo. Delicious!
Fabulous. Changes: omitted capers and added chives to sauce; grilled fish. Definite keeper.
Homerun! That sauce has been dubbed "World's Best Sauce" in this house. We make it to go with rotisserie chicken too. Outstanding! Even the kids tear this dish up! I'm usually pressed for time and cheat by using Costco's panko crusted tilapia.
I was so happy to find this recipe because it tastes just like the wonderful fish tacos we have when we visit San Diego. I usually just buy beer battered cod and deep fry them instead of making my own batter. I have baked the fish but deep frying is so much better. I use sour cream instead of the yogurt and leave out the capers and adjust the cayenne pepper for my kids sake. Just make sure to have fresh lime wedges to squeeze over each taco right before you eat it and it is complete perfection!
These were pretty good. I made the sauce first then into the frig to thicken. I added just half of the jalapeno pepper and it was plenty hot. This would be a good dipping sauce for just about anything. Excellent flavor. I wasn't to crazy about the corn tortia flavor and will make them with the flour tortias next time. Thank you for the recipe, Tanya~
The best of many I have tried of this site and other sites as well. My son insisted on our visit that we try the fish taco's at Michae'ls on Main in Soquel CA. They have been the measure that have found all the others lacking. This is close and very tasty--I did include some shrimp with the tilapia fish fillets as an experiment. The fish was awesome and the shrimp was better. Great white sauce-- Thanks for bringing a great California recipe to Colorado!
After dipping in batter, roll in flour.
Fantastic !!!! thank-you for sharing such a fabulous recipe with my family. The sauce was to DIE for. Amazing recipe !
I have had this recipe in my recipe box forever to try - I wish I would have tried it earlier!! The batter is perfect - I wouldn't change a thing!! We made some substitutions for the dressing with what we had on hand, but it was very tasty! I'm keeping this one on hand!
The sauce was the best part. I'm not a big fan of mayonnaise and used slightly more yogurt and reduced the mayo. I don't think it mattered though, we used all the left over sauce in ham sandwhiches the next day.
LOVED THIS! I've been dying to try this recipe (which brought a few snickers from the snotty Tex-Mex fans in attendance), and the beer batter made them irresistable. 100% hit!!! However, I had a TON of the sauce leftover. It's pretty potent, so wasn't sure what to use the remaining portion on. The next time I made this, I tried it unbattered like one other reviewer suggested and halved the sauce. Great as well! Can't wait to bring this around again once margarita season is back! Thanks Tanya!
These were so good. I followed the recipe almost exactly. I added 1 tsp. of honey to the white sauce only because I knew it was a bit tangy for my family. I loved it just as it was. Anyway, I will make these again and again. I had a lot of white sauce left so not wanting to waste it, I used it the next night for a coleslaw dressing by adding just a bit of rice wine vinegar. OMG! Delicious. I also got to use the rest of the cabbage. Please try this recipe, you won't be disappointed.
Wow, this recipe is outstanding. I have never deep-fried so I was a bit little nervous. It was very easy and the fish turned out perfectly fried, almost like it came from a fish n' chips place! I bought a liquid (candy/deep fry) thermometer and kept it in the deep pot I used with 2 pints of vegetable oil. The temperature fluctuated a lot but this was to be expected (it went between 350-400). Making the beer batter was quick and easy and after a few minutes in the hot grease the fish (I used fresh grouper) was golden, crisp and yummy. The sauce was also outstanding. I had to use chili powder instead of cayenne pepper because I didn't have any. It was still good although I'm sure it changed the flavor from the original recipe. I served the tacos with lettuce and toms because my grocery store didn't have any cabbage! Also, I think that frying the tortillas is unnecessary and too greasy. I think it would be better to heat them in the microwave. It was delicious and my family was impressed and loved it.
Wonderful!!! The perfect recipe for leftover breaded walleye. I added some shredded cabbage to the dressing and made a few subs to accomodate what I had on hand. Lemon juice instead of lime and extra cayenne for the jalapeno. Served with yellow rice. This would be terrific with a black bean, corn, and avocado salad as a side. Next time I will shred carrots into the slaw for added color. The oregano/dill/caper combo was phenomenal.
Great Recipe!! The batter puffs up and gets crispy, but doesn't overpower the flavor of the fish.
Fantastic! We loved the sauce. Perfect!
This was so good my husband was licking the bowl with the sauce in it. I did change just a few things based on what others said I used sour cream instead of yogurt and I didn't have any slaw or anything to make it with so we used lettuce and tomatoes. This was a great dish my husband just kept saying how much he liked it and the sauce was the big win. Thanks for posting this
Very Good. KEEPER! Followed recipe exactly. Also made some with grilled mahi mahi dusted with emerl essense.
I've made these tacos twice, thinking I'd done something wrong the first time, but no: the recipe for the batter is too bready. The white sauce is good, but the beer batter recipe ruins the fish - creating a soggy fishstick texture in the freshly fried fish. A hint: if you want your fish crispy - 2 cups of flour per 12 oz bottle of beer, two teaspoons of salt and NOTHING ELSE! the eggs, cornstarch etc. are completely unnecessary. In the white sauce, I cut the cayenne and jalapeños and doubled the dill.
This is a fantastic recipe. I used blackened Talipia instead and it turned out great. The only thing I did different was added cilantro. I will be making this again.
Beer batter was awesome! I'm from California and lived in Las Vegas for a while so had plenty of fish tacos whenever I wanted. After moving to Toronto, I discovered that they haven't even heard of them at the Mexican restaraunts here. This recipe was the most 'authentic' one I could find. I cut the mayo in half and ommitted the paprika and capers. I ate four in one night. Also used remaining batter for some sliced onions.
This review is only for the sauce. (I grilled my fish) I found this sauce to be gritty from the spices. I really think this should be made at least 24 hours ahead of time to soften the dry spices and blend the flavors. Or maybe it would help to allow the spices to macerate in the lime juice for a couple hours first. I also did not care for the crunchy jalapenos. I would prefer the softer pickled jalapenos (which would compliment the capers as well). While trying to fix this to suit our tastes, I added a drizzle of honey, salt and pepper, and a little minced pickle. Then I added a LOT of minced pickle. It began to taste a lot like tartar sauce so I quit tweaking around with it. The sauce was edible and did not ruin our meal, but I won't make this again as written.
Another fantastic recipe, I used tilapia instead of cod, just as good. The white sauce was also amazing!
Will absolutley be making this recipe again! We loved it
We use the sauce part of this recipe, love it!
Thank you for this recipe!! I followed exactly however I used Mahi Mahi - they were wonderful. I loved the sauce - tastes just like I had in Temecula CA - made it exactly like the recipe called for.
Not a big fan of deep-fry, but I have to say, this was superb. I have made it a few times. In a hurry, or don't feel like frying? One time I used frozen crispy fish sticks. Not as good as the original, obviously, but still really good.
I did not fry these right... I like my fish grilled anyway so I finished them that way. The sauce was spicy yet refinied. Loved it.
made this last night,and wow we can not stop talking about how good these were.followed to the T except for the yogurt, used sour cream. I'm thinking about serving these for super bowl
Thank you so much for this recipe. We pan-fried the cod in some olive oil. Served with corn tortillas, pico de gallo, cole slaw mix and guacamole. Delicious and a nice change for dinner!
My rating is only for the pico de gallo, I cheated and used packaged fish (time), but the pico de gallo was excellent!
Our family loves this recipe. We had extra batter left over the first time we made it, so we sliced a large onion into thick rings and using the same flour/batter combo we made fried onion rings. We've made this several times. Tonight, we're making steak and potatoes and wanted onion rings so we're using this recipe - and sauce- for just onion rings. Delicious.
I make this recipe for my family on Friday night family nights at least 4-5 times per year. The sauce really makes this recipe. Be careful not to add too much chili powder or you will overpower it! I usually modify the batter by adding old bay and tabasco to give the fish alittle kick of its own. I buy tilapia fillets from Sam's club and figure 1 fillet diced up to cover 1 person worth of tacos. Thanks so much for posting it has become a family staple here!
This recipe is the BOMB! I ran out, Everyone wanted more. When I was reading the recipe, I noticed the batter did not call for any pepper? So... I put 1/4 tsp ground black pepper in the mix. The white sauce was excellent! This recipe will go on my menu! Thanks!
I made exactly as directed except I used fresh dill (it was less expensive)... The beer I used was Samuel Adams IPA and I seasoned the flour that I dipped the fish in with some Shillings San Francisco Seafood Seasoning... all that combined... these are better than the fish & chips place down the street! So we ate some fish & chip style with malt vinegar and the rest as tacos, delicious either way! The sauce is great, wow!!
WOW!!!! they are the BEST!!!!!
My husband loved it. My son, who doesn't even like fish was asking for seconds. Thanks for sharing this recipe!
I took the suggestion of another user and grilled the fish instead. As they suggested, I marinated the fish in lime juice and sliced fresh jalapenos. I then sprinkled the fillets with chili powder before grilling. These were great! My husband and I HIGHLY enjoyed these!
When I made this, I had never had a fish taco in my life, so I had nothing to compare it to, but I gotta say YUMM!! My husband who doesn't like fish loved these, especially the sauce and beer batter. After making it a few times, I've come up with a way we like it best. I've always used tilapia, because that's what I always have on hand. I sprinkle a little seasoning salt on the battered fish right after it comes out of the oil. I didn't have capers the first time I made it, and we loved it, so I've never used them. I usually add more jalapeno and cayenne (depending on who's eating), double the cumin and dill weed, I add bay seasoning, and I put a few cloves of garlic in the sauce. Sour cream is interchangeable with yogurt, I use whatever I have on hand. Pico de gallo is a must for us. I make it from a recipe on this site. I've tried flour tortillas and fried corn tortillas and the fried corn tortillas win every time. I have enjoyed it with flour tortillas and grilled fish (for healthiness) and I like it, but my husband and I far prefer the whole fried deal. A+
I'm from San Diego too, but no longer live there and boy have I been missing GOOD fish tacos! These are much better than Runio's even! I LOVED them! The only thing, the sauce was a bit too hot for me. Next time I will omit the jalepeno. I will be making these alot!! THANK YOU SO MUCH for this recipe!!!
Grilled Mahi Mahi for 3 mins. Then covered lightly with oil, salt, lemon juice,lemon pepper seasoning, Mrs. dash grill seasoning and roasted chipotle powder. I placed Mahi Mahi in the oven at 400 in foil with lemon juice till 145 degree inside fish. For Mayo mix I made it to taste. I didnt have jalapenos so I used Tapatio to taste. I skipped the cappers. I also used lime juice in it. My husband said he would for sure like to enjoy it again.! Sorry kinda sort just trying to get it all down before I forget.
Thank you Tanya for this tasty new dish. I've never been a "flaky fish" person but this recipe has given me a new appreciation for the hallibuts, cods and talapias out there (any of those fish will work with this). The sauce was wonderful...as per the other reviews I cut the cayenne by half and changed nothing else. This was very indulgent for me so next time I will just broil the fish plain (skipping the batter/frying)--this won't really change the things I loved about this meal: the combination of temperatures, textures and flavors. But for special occasions/guests I'll prepare as written. Awesome!!!
I'm really rating the sauce - it's the key ingredient!!! I used pickled jalapenos instead of fresh & it all came out great. My whole dinner party LOVED the tacos!
This is good!! I love fish tacos from tasting them the first time with my sis in California..so glad I made this. I love to cook with Flavor..so I felt that the flour mixture should have had some spices to bring out more of the flavors in the fish....I added a bit of hot pepper with ground veggie flakes & bit of cumin, lemon zest. Oh....sooo delish!! I didnt have capers, so omitted but sauce was divine!! Loved this and will make again!!
The sauce is great. I grilled talipia after marinating in italian dressing and old bay seasoning.
This was my first time eating a fish taco. My husband has told me stories of the delicious fish tacos he's eaten in Mexico so I wanted to make some and see if they could compare. We followed the recipe exactly. They were outstanding! The white sauce was the best part. I wouldn't change anything. We'll be making these again and again. Thanks for the recipe.
I moved to San Diego about a year ago and discovered fish tacos. Now, whenever my boyfriend and I go deep sea fishiing off the San Diego coast this is the recipe we make with our freshly caught fish! These are wonderful. I just made them for the third time and I don't change a thing! Thanks, Tanya!
I'm from San Diego too and no longer live there - these are wonderful and do taste like home. I've been trying to find a recipe similar to fish tacos down there and this is it! Deep frying can be a pain - my deep fryer was small so I had to do several batches of fish, which precluded eating dinner as a family since I had to man the fryer. The only change I made was to only add 1/2 tsp cayenne and 1/2 jalapeno pepper to the white sauce, since I thought it would be too spicy otherwise. It was perfect. I served it with pico de gallo (from the Black Beans and Pico de Gallo recipe from this site). Delicious.
yummm...seriously the tastiest thing in the world! added avacado and lime in addition to the cabbage and sauce. i used flour tortillas instead of corn... some red beans and rice on the side...the best dish on the planet...a local restaurant in town makes these, but these are, hands down, 100% better! thanks!
This is a great recipe! Love the beer batter, love the white sauce. I just used the cole slaw mix in a bag. Homemade, easy and yummy. Keeper for sure. Thanks!
The fish tacos were a hit with my family. I marinaded the cod fillets in lime juice and a little bit of salt before hand. The sauce was delicious and went well with the recipe. We also used pico de gallo, I would make this recipe again.
We LOVED this recipe. I used Mahi Mahi, because it was what I had on hand, and I purchased some fresh pico de gallo at the local latin market. It was even better than the fish tacos at my local mexican food restaurants!!
So yummy ! We used tilapia also , store was out of cod . very very good batter for fried fish. The sauce and the thinly sliced cabbage added an extra good touch. Will be making again and again :)
This batter is amazing. Thank you so much for posting!!!
These were very good! Definitely needs the sauce which is delicious)as the battered/fried fish alone was pretty basic. Only change I made was to add a little cilantro to the sauce as I have a ton I need to use up. Will make again.
Fish tacos are my favorite and we loved these. The sauce was great too. I used chipotles (smoked jalepenos) instead of regular because that was what I had. Also, because I have no frying experience I just seasoned the fish, rolled it in flour and cooked it in a few tablespoons of olive oil in my cast iron skillet for 10 minutes or so over medium heat. It came out very crispy on the outside and incredibly moist on the inside. I thought they tasted much better without all the extra starch.
Both batterfried the fish and grilled, and liked them each way. Substituted ginger ale for the beer in the recipe and they still turned out wonderful!
I am also from San Diego, I went to high school next to Rubio's #1 when it first opened in '83, and I have enjoyed 15-20 trips to Baja will many scrumptious fish tacos, which are a favorite of mine. This recipe is very good but not the most Baja style authentic, which is both very good and only mildly bad. It is great in the case of the sauce (definitely use crema/sour cream), which is similar but packs a much better flavor due to the added dill/cumin/oregano. It is fantastic. Using crema I made several spice variations with and without the cumin and dill and it was best as written with the slight addition of 1/2 Tbsp sugar and 1/4 tsp MSG. The batter is good but not great in my opinion and not authentic: it was too puffy and bread-y and hid the flavor of the fish. So I also did a taste test with this other beer batter recipe that turned out far better and more authentic: 2 tsp garlic powder, 1/2 teaspoon Mexican oregano , 1/2 teaspoon salt, 1/2 tsp black pepper, 1 teaspoon yellow mustard, 1 teaspoon chicken bouillon, 1 cup beer, 1 teaspoon baking powder, 1 cup all-purpose flour. I also added 1/4 tsp MSG. I also cut the size of the fish pieces way back to 1 - 1 1/4 oz pieces so they did not crowd the tortilla, cabbage, salsa and guacamole. Even without the corn starch these were very crunch. With my changes this was 6 stars!
This is now my families favorite!! I use store bought beer battered fish fillets.
WONDERFUL! our favorite fish tacos are from baja fresh but these are even better than those! you may need more fish, depending on how much you want to eat. this recipie is for about 2 pieces per person.
great recipe! Thanks
love this batter on the fish! So dose my family.
It was pretty good, very heavy - fairly good beer batter. I used shredded carrot instead of cabbage & used flour tortillas. I would make this again with the changes I made.
absolutely delicious!!! I made 1 change, I didn't want to deep fry the fish (too much fat) so I used just enough oil to cover the fish, sprinkled salt and pepper and broiled it 6 minutes on each side at about 4 inches from the broiler. It was to die for !My husband said they taste amazing, which is a lot from a guy who is picky with his fish.
Okay, I've used this batter for any "beer batter" meal I make - it is perfect, do not change a thing! However, I did make these as fish tacos, but grilled - using the marinade from the "Grilled Fish Tacos w/ Chipotle Lime Dressing"... I didn't find that the sauce really stood out. I will re-try it with the fried fish and see if that makes a difference. Regardless, very tasty.
Fantastic recipe. The batter was nice and light. I used Mahi mahi. Also added a mix of Cilantro tomatoes, green onion, and avacados on top, and the tortillas were fresh tortillas made with spices and jalapenos which added an extra kick.
Excellent tacos and I give them 5 stars but you forgot one main ingredient. Don't forget The CILANTRO!!!!!
my daughter(15 years old) loves fish tacos. I read the reviews and thought this would be a great one to try. It did not disappoint. My husband and daughter love it. I have made this several times and I do not change a thing. Yum!
My husband and I are from southern California but are now living in DC. There are 3 things we love but can't get out here; In-N-Out, Claim Jumper, and my husbands favorite Rubios Fish Tacos. I surprised my husband last night with these and he absolutely loved them. We both thought they were just as good if not better than Rubios. This is now his favorite meal and asked to have them again next week. Thank you for such an awesome recipe. I should note that I switched out the yogurt for sour cream since that's what I had. DELICIOUS!
I am always looking for new ways to serve fish, and this recipe caught my eye! I did change it up a little bit by making it into a Fish Taco Salad! I used hearts of romaine, a shredded cabbage mix, chopped up avocado, a fresh tomato, chopped red onion, and corn tortilla chips. I followed the recipe exactly for the sauce and used that as the salad dressing, except I used nonfat vogurt and light mayo (you wouldn't even notice) and it was awesome, I loved the flavors of the capers and jalapeño! I used a fresh piece of cod, but really any cut of fish would work! Can't wait to make it again!