Description
Crispy Mexican trout tacos bring coastal flavors dancing across your plate with zesty lime and fresh cilantro. Fresh fish nestled in warm tortillas delivers a perfect balance of texture and bold southwestern spices you’ll crave again and again.
Ingredients
Scale
Seafood
- 4 trout filets
Main Ingredients
- 16 white corn tortillas
- 1/2 pound (226 grams) purple cabbage, thinly sliced
- 1/2 pound (226 grams) coleslaw mix
- 2 green onions, sliced
Seasonings and Spices
- 3 tablespoons plus 1 teaspoon tapioca starch
- 1 tablespoon ground cumin
- 2 teaspoons chipotle powder
- 1 teaspoon Mexican oregano
- Salt and freshly ground black pepper
Oils and Garnishes
- 3 tablespoons vegetable oil (for frying)
- 3 tablespoons Mexican crema, plus extra for serving
- 1 teaspoon lime zest
- 2 tablespoons cilantro leaves, chopped
- 1/2 cup prepared guacamole (for serving)
- Lime wedges (as needed)
Instructions
- Warm tortillas in a preheated 400°F (200°C) oven, wrapped in foil for 8-10 minutes until pliable and heated through.
- Create a vibrant slaw by mixing purple cabbage, white green onion sections, coleslaw mix, Mexican crema, lime zest, fresh lime juice, and chopped cilantro. Season with salt and pepper, then set aside to meld flavors.
- Prepare trout by removing skin and cutting filets into 2-3 inch pieces. Develop a spice blend combining tapioca starch, ground cumin, chipotle powder, and Mexican oregano.
- Thoroughly coat each trout piece in the seasoned mixture, ensuring complete coverage for maximum flavor and crispy texture.
- Heat vegetable oil in a skillet over medium-high heat. Cook seasoned trout for 2-3 minutes per side until golden brown and fish easily flakes with a fork.
- Assemble tacos by layering double tortillas with cooked trout, prepared slaw, and dollops of guacamole. Finish by sprinkling green onion tops and serving with additional lime wedges and Mexican crema on the side.
Notes
- Customize Fish Selection by swapping trout with salmon, cod, or tilapia for varied flavor profiles and personal preferences.
- Gluten-Free Adaptation can be achieved by using corn tortillas and replacing tapioca starch with arrowroot or gluten-free flour blend.
- Reduce Oil Absorption by patting fish dry before coating and ensuring oil is at correct temperature to prevent greasy texture.
- Create Lighter Version by baking fish instead of frying, using less oil and maintaining crispy exterior through careful temperature monitoring.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 45 mg