These tacos highlight the delicate, subtle flavor of trout. These fish tacos taste great with guacamole, lime, crema, and semi-homemade slaw.
Ingredients:
- 16 white corn tortillas
- 1/2 pound purple cabbage, thinly sliced
- 2 green onions, sliced, green and white parts separated
- 1/2 pound coleslaw mix
- 3 tablespoons Mexican crema, plus more for serving
- 1 teaspoon lime zest, or more to taste
- lime wedges as needed, 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
- 1/2 cup prepared guacamole, or as needed for serving
Instructions:
Step:No:01
Set the oven's temperature to 400°F, or 200°C. Cover tortillas with foil.
Step:No:02
Bake for 8 to 10 minutes, or until tortillas are warm, in a preheated oven.Step:No:03
In the meantime, combine the cabbage, green onion white pieces, coleslaw mix, lime zest, juice from two lime wedges, cilantro, and three tablespoons of Mexican crema in a big bowl. Add salt and pepper to taste and toss to coat. Put aside.Step:No:04
Take care to remove the trout's skin. Every trout filet should be cut into 2- to 3-inch pieces. In a small bowl, stir together tapioca starch, cumin, chipotle powder, and Mexican oregano.Step:No:05
Coat fish pieces by dipping them into the spice mixture.Step:No:06
In a big skillet, heat the oil over medium-high heat until it's hot. Add the coated fish pieces and cook for 2 to 3 minutes on each side, or until the fish is golden brown and flakes readily with a fork. After transferring to a drip tray, sprinkle with salt.Step:No:07
Arrange the fish, slaw, and guacamole among the two corn tortillas per taco. Top each with a green scallions leaf. Present the leftover lime wedges and crema separately. Have fun.more details for recipes:https://www.allrecipes.com/trout-tacos-recipe-8651121
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