Seafood Flautas With Clamato® Crema and Pico de Gallo


  • 3 Roma or plum tomatoes, chopped
  • 1 small red or white onion, chopped
  • 1 jalapeño, finely chopped
  • 6 tablespoons Clamato®, divided, plus more for garnish
  • 2 tablespoons ReaLime® juice, divided
  • 2 tablespoons chopped cilantro, divided
  • 3½ teaspoons kosher salt, divided
  • 1 cup sour cream
  • 2 tablespoons thick red salsa
  • 2 tablespoons olive oil, divided
  • 1 small poblano pepper, seeded and chopped
  • ½ cup fresh or frozen yellow corn kernels
  • 1 lb. boneless, skinless whitefish, such as tilapia
  • Vegetable or canola oil, for frying
  • 20 thin yellow corn tortillas


  • Use thin corn tortillas to make quick work of rolling flautas, being sure to secure them well with a long toothpick for frying.
  • In a small bowl, combine tomatoes, half of the onions, jalapeño, 2 tablespoons Clamato®, 1 tablespoon ReaLime® juice, 1 tablespoon cilantro, and ¼ teaspoon salt to make a pico de gallo.
  • In a second small bowl, whisk together sour cream, 2 tablespoons Clamato®, salsa, remaining 1 tablespoon ReaLime® juice, and ¾ teaspoon salt.
  • Heat 1 tablespoon olive oil in a large, nonstick skillet over medium-high heat.
  • Add poblano, remaining onions, corn, remaining 1 tablespoon cilantro, and 1 teaspoon salt and cook, stirring occasionally, until golden brown and softened, 5 to 7 minutes.
  • Transfer to a large bowl and return skillet to the heat with remaining 1 tablespoon olive oil.
  • Season fish with 1 teaspoon salt, arrange in skillet in a single layer, and cook, turning once, until just cooked through and fish is opaque, about 5 minutes.
  • Add cooked fish and remaining 2 tablespoons Clamato® and ½ teaspoon salt to poblano mixture and toss with a fork to break fish into small pieces.
  • Pour vegetable oil into a large, deep skillet to a depth of ½” and heat over medium-high heat until the edges of a tortilla dipped into the oil sizzle loudly, 6 to 8 minutes. (The oil should register 325°F to 350°F on a deep-fry thermometer, if using one.)
  • Adjust the heat as necessary while frying.
  • Wrap 4 or 5 tortillas at a time in a damp paper towel and microwave until very soft, about 45 seconds
  • Working with one at a time, keeping the others covered, spoon a generous 2 tablespoons filling onto each tortilla and roll up very snugly, carefully securing with a toothpick.
  • Fry flautas in batches, turning once or twice while cooking, until crisp and golden brown, about 5 minutes. (Again, adjust the heat while frying to ensure the oil doesn’t smoke, and to maintain a vigorous sizzle when the flautas are added to the oil. Use a splatter screen over the skillet, if you like.)
  • Using tongs, drain off any excess oil and transfer flautas to a paper towel-lined sheet tray as done.
  • As you work, use a slotted spoon to remove and discard any solids that may be floating in the oil.
  • When done, transfer flautas to a platter and garnish with some of the pico de gallo (serving the remaining on the side).
  • Swirl a generous drizzle of Clamato® into the crema and serve on the side for dipping.

Servings: 6

Enjoy Responsibly!

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