What's Cooking: Lime fish tacos - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Lime fish tacos

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The Morning Show welcomed new face to What's Cooking.

Chef Phillip Clayton of El Cortijo Taqueria and Cantina in Burlington fried up some lime fish tacos.

Tequila-lime Fish Tacos

serves 4 people


16 ea. corn tortillas (El Cortijo uses Organic Maria and Ricardo's)

1 lb. White fish halibut, cod, hake, tilapia or mahi mahi

2 Tablespoons ground cumin

1 Tablespoon ground coriander

1 Tablespoon ground chilies

1 Tablespoon ground black pepper

3 Tablespoons kosher salt


Mix the salt and spices in a small bowl. Cut the fish into 8 strips. Season the fish evenly with the spice mixture and set aside.

Tequila-lime crema

1 cup sour cream

1 Tablespoon lime juice

1 teaspoon high quality blanco tequila

1 Tablespoon chopped cilantro

1 Tablespoon chopped parsley

1 teaspoon ground coriander


Combine all ingredients in a mixing bowl and whisk until smooth. Cover and refrigerate.

Cabbage slaw

2 Tablespoons lime juice

1 teaspoon high quality blanco tequila

1 Tablespoon agave nectar (can substitute with sugar or honey)

1 teaspoon kosher salt

2 cups thinly sliced red cabbage


Mix the lime juice, tequila, agave nectar and salt with a whisk. Combine the cabbage with the dressing in a mixing bowl and set aside.


1 cup cilantro leaves

1/2 cup chopped yellow onion

1 lime cut into 8 wedges


Sear the fish over medium-high heat in a non-stick pan coated with a small amount of vegetable oil. Meanwhile in a separate pan over medium heat, warm each tortilla on both sides for about 10 seconds per side. Once all the fish is cooked and tortillas are warmed arrange the tortillas in groups of two. Place each piece of fish on top of a tortilla.  Spoon 1 Tablespoon of tequila lime crema over each piece of fish. Top each taco with the desired amount of slaw. Garnish each taco with chopped onions and cilantro leaves and serve with a lime wedge.




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