Trout Tacos

These trout tacos are a fantastic way to enjoy the mild, delicate flavor of trout paired with a semi-homemade slaw, creamy Mexican crema, fresh lime, and guacamole. They make for a vibrant, fresh, and flavorful meal that’s sure to satisfy!

Ingredients

• • • 16 white corn tortillas

    • ½ pound purple cabbage, thinly sliced

    • 2 green onions, sliced (green and white parts separated)

    • ½ pound coleslaw mix

    • 3 tablespoons Mexican crema, plus more for serving

    • 1 teaspoon lime zest (or more to taste)

    • Lime wedges, divided

    • 2 tablespoons cilantro leaves, or to taste

    • Salt and freshly ground black pepper

    • 4 trout filets

    • 3 tablespoons plus 1 teaspoon tapioca starch

    • 1 tablespoon ground cumin

    • 2 teaspoons chipotle powder

    • 1 teaspoon Mexican oregano

    • 3 tablespoons vegetable oil for frying (or as needed)

    • ½ cup prepared guacamole (for serving)

Directions

1. Warm the tortillas
   Preheat the oven to 400°F (200°C). Wrap the tortillas in foil and bake for 8 to 10 minutes until warm. Set aside.

2. Make the slaw
   In a large bowl, combine the sliced purple cabbage, the white parts of the green onions, coleslaw mix, 3 tablespoons of Mexican crema, lime zest, the juice of 2 lime wedges, and cilantro. Toss to coat and season with salt and pepper. Set the slaw aside.

3. Prepare the fish
   Carefully remove the skin from the trout fillets. Cut each fillet into 2- to 3-inch pieces. In a shallow bowl, mix together the tapioca starch, cumin, chipotle powder, and Mexican oregano.

4. Coat the fish
   Dip the trout pieces into the seasoning mixture to coat them evenly.

5. Fry the fish
   Heat the vegetable oil in a large skillet over medium-high heat until hot. Add the coated trout pieces and cook for about 2 to 3 minutes per side, or until golden brown and the fish flakes easily with a fork. Transfer the cooked fish to a drip tray and season with salt.

6. Assemble the tacos
   For each taco, use two warm corn tortillas. Divide the cooked trout, slaw, and guacamole between the tortillas. Garnish with the green tops of the sliced scallions.

7. Serve and enjoy
   Serve the tacos with the remaining lime wedges and extra crema on the side.

Nutrition (per serving)

• • • Calories    : 1004

    • Fat             :  37g

    • Carbs        : 132g

    • Protein      :  37g

These trout tacos are a delightful mix of fresh ingredients and bold flavors, perfect for a fun and satisfying meal.

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