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Off the Menu: Fish Tacos at Canopy by Hilton San Antonio Riverwalk

Learn how to masterfully construct fish tacos from Canopy by Hilton San Antonio Riverwalk’s executive chef. | By Alison Cavatore | September 29, 2022 (Updated March 6, 2023)

Stroll along San Antonio’s famous River Walk and you’ll see colorful parasols, glowing lights and numerous winding pathways to explore. This charming area — one of the city's most popular attractions — is the brainchild of Robert H. H. Hugman, a young architect with a big vision. The same can be said for Canopy by Hilton San Antonio Riverwalk’s executive chef Jose Arturo Trevino.

Trevino, who dreamed of being an architect as a child, now puts his creative instincts to work at Domingo, where he constructs mouth-watering dishes that feature a unique mix of elevated Mexican fare and modern culinary flair. In an homage to the beauty of San Antonio’s River Walk and his Mexican heritage, chef Trevino uses each dish to tell a story that is equally beautiful to the eye as it is pleasing to the palate.

Take the ever-popular fish tacos – a great shareable appetizer or main dish. Each element is carefully choreographed, from the sustainably sourced micro greens to the perfectly warmed tortillas. After all, details are important to chef Trevino. From picking the right color of the plate for maximum visual impact to the meticulous arrangement of each component of the dish, he has eyes on it all. Constantly evolving, adapting and inventing, chef Trevino respects tradition and ignites innovation through his delectable creations.

The personal thrill that chef Trevino experiences when creating in the kitchen is perhaps only surpassed by the delight he feels while watching guests’ facial expressions as they take their first bite. This fish tacos recipe — bursting with simple, fresh ingredients, flavorful spices and undeniable heart and soul — is no exception and elicits joy and acclaim every time.

So, follow along, be inspired and enjoy!


3 pieces cilantro-marinated halibut

Shrimp flour, as needed*

3 Maseca corn tortillas

1 tablespoon Baja sauce

¼ cup romaine lettuce, shredded

1 heaping teaspoon guacamole

1 tablespoon pico de gallo

3 pinches micro cilantro

Pinch of table salt

Pinch of paprika

1 lime

*Shrimp Flour

12,000 grams flour

2,000 grams cornstarch

1.052 grams salt

180 grams onion powder

140 grams garlic powder

180 grams paprika

180 grams chili powder

32 grams cayenne

80 grams black pepper

**To make Baja sauce, blend red bell and jalapeno peppers, mayonnaise, lime juice, Parmesan cheese, garlic powder, onion powder, salt, pepper, chili powder, oregano and powdered mustard seed.

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Marinate halibut in cilantro for 4 hours, tossing well to combine flavors. Note: You can use tilapia or another white fish if halibut is unavailable.

In a large skillet on medium heat, lightly grill corn tortillas on both sides. Tortillas can be grilled slightly ahead of time. Simply grill in small batches, keeping the prepared tortillas covered and in a warm place but being careful that they do not dry out.

Coat marinated fish filets in shrimp flour. Dust off any excess flour, then place coated fish in 350-degree Fahrenheit fryer. If you don’t have a fryer at home, simply cook the fish in a saucepan until tender.  

To plate, place your tortilla on a flat surface and spoon Baja sauce in the middle of it. Add pico de gallo on one side of the sauce and guacamole on the other side. Top with romaine lettuce and place the now-crispy halibut on top. Add a pinch of paprika and salt.

Finish with a touch of micro cilantro and lime juice.

(Recipe from executive chef Jose Arturo Trevino, 2022.)

Alison Cavatore is the assistant editor for the content marketing team at Hilton. She has written and copyedited for numerous print and digital publications in the U.S. and abroad. Born in Pittsburgh, PA, Alison has lived in Miami, Scottsdale, Holland, France, Switzerland and Canada. She currently resides in the Washington, D.C. area.

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