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Fish Tacos with Chipotle Sauce

Fish Tacos with Chipotle Sauce

Although fish tacos have been showing up on menus all the over the U.S. in recent years, they are nothing new to the culinary world.  Baja California fried fish tacos have been inspiring the rest of the country for only a few decades while Mexicans have been enjoying this simple yet perfect dish for centuries.  The corn tortilla dates back to pre-columbian times and it’s known that the Aztecs enjoyed these flat breads on a daily basis with meals that would have included various meats, fish and even shrimp.

Fish tacos are fantastic in the summer, when fresh ingredients are readily available and when the oppressive heat makes lighter meals more appealing.  Many recipes call for fried fish, but we prefer to grill or bake our fillets with flavorings like lime, lemon or vermouth.  Since each taco is a hand-assembled masterpiece, a sturdy white fish like cod, halibut, flounder or haddock will hold up well, and will be easily complimented by the classic toppings we’ve used in this recipe, as well as others like avocado, mango or pineapple.

Fish Tacos
Fish Tacos with Chipotle Lime Sauce
  • 1lb cod
  • 1 cup dry vermouth
  • 1 package corn tortillas
  • 4 ears of corn, grilled
  • 4 tomatoes, diced (pulp removed)
  • ½ onion, diced
  • 1 bunch cilantro, chopped
  • 2 cups cabbage, shredded
  • 1 lemon, sliced into circles
  • 3 or 4 limes, sliced into wedges
  • ¼ cup mayonnaise
  • ½ cup plain yogurt
  • 1 chipotle pepper (canned), with 1 tbsp sauce
  • Sour cream
  • Salt
  1. Preheat oven to 350F.
  2. Bake Cod: place cod in a roasting pan, sprinkle with salt (about 1 tsp), and pour vermouth on top. Lay slices of lemon on top of cod, and bake for 45 minutes, or until fish flakes easily with a fork.
  3. Grill Corn: husk corn, and soak in water for 10 minutes. Place on preheated grill on medium heat, and grill for 10 minutes, turning every 2 minutes until cooked and browned. Allow to cool, and slice kernels off corn cob into a bowl. Set aside until time to serve tacos.
  4. Chipotle Lime Sauce: finely chop chipotle pepper, and mix together with mayonnaise, yogurt and the juice of ½ lime (option: stir in one tsp dried oregano). Set aside in refrigerator until time to serve tacos.
  5. Salsa: stir together diced tomatoes and onion, and juice of ½ lime. Add salt to taste, and set aside.
  6. Heat Tortillas: heat a nonstick or cast iron pan to medium high heat. Heat tortillas individually, first on one side until lightly toasted brown, and then flip and heat the other side. Set aside until ready to assemble tacos (wrap in a damp towel to keep warm).
  7. Assemble Tacos: pull apart baked cod into small pieces and put on a platter for serving. Put toppings into individual bowls: salsa, chopped cilantro, chipotle sauce, grilled corn, shredded cabbage, sour cream and lime slices. Assemble tacos as desired.



Fish Tacos with Chipotle Lime Sauce

Fish Tacos with Chipotle Lime Sauce

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Professional photographers Paul & Andrea Bartholomew explore food, history and culture, both locally and throughout the culinary world.


Paul S Bartholomew Photography - Food Photographer, Hotel Photographer Philadelphia, PA New York, NYC and New Jersey

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