If you haven’t noticed yet, I post a lot of fish recipes using trout. That’s right, you guessed it. I am a trout fisherman… fisherwoman. That’s better. I always seem to have plenty of trout in my freezer, and sometimes I need to find creative ways to use it up so that I can plan more fishing trips!
This trout tacos recipe is not a “I’m watching what I eat” recipe. It’s sort-of high in calories, but it is also high in delicious! I like to mound mine with lots of slaw to pretend like that helps, gotta love my veggies. Maybe you could try serving a single taco with a light side, but my mouth always screams, “MORE TROUT TACOS PLEASE!”
You can make most of the components to this recipe at home! In a pinch, somethings can be store bought. I love fresh homemade tortillas, and chipotle mayo is a breeze to whip up. The instructions come with a note on how to save leftover chipotle peppers for another use. You can try these tacos with another type of fish; I think tilapia would be traditional. Your taste buds are in for a treat. Give this recipe a try. Enjoy!
Trout Tacos with Zesty Slaw
These trout tacos are a delicious way to clean out the freezer for your next fishing trip. You can also try them with any other type of fish that you enjoy.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Total Time: 1 hour
- Yield: 2 awesome servings, 4 light servings
- Category: Entree
Ingredients
Chipotle Mayo
- ½ cup mayonnaise
- 1 large chipotle pepper minced, from a can packed with adobo sauce
Cumin-Lime Slaw
- 1 TBS olive oil
- 1 TBS lime juice
- ½ tsp cumin
- 2-3 cups shredded cabbage, red or green
Tacos
- ¼ cup soymilk (or any milk)
- Splash malt vinegar (or any vinegar)
- 2 TBS all purpose flour
- ¾ cup panko breadcrumbs
- 4 trout fillets, about ½ lb
- 5 TBS canola oil
- 4 – 8 inch whole wheat tortillas
Instructions
- Whisk together minced chipotle and mayo until well combined. Set aside.
- Whisk together olive oil, lime juice, and cumin in a small bowl. Pour over shredded cabbage. Set aside.
- Whisk together soymilk with a splash of vinegar, I prefer malt, but apple cider or white vinegar will do as well.
- Set up your fish coating station by placing flour onto a plate, followed by your soymilk mixture (or substitute buttermilk) in a bowl, finishing with the panko breadcrumbs on another large plate.
- Heat 2 ½ TBS oil in a large heavy bottomed skillet (I prefer cast iron).
- Dredge fish in flour, dip in soymilk mixture, and press into the panko to coat evenly. When the skillet sizzles with a drop of water, place 2 fish fillets into the oil. Cook about 3 minutes per side, or until golden brown. Repeat with remaining 2 fish fillets. Drain on a paper towel lined plate.
- Spread about 2 TBS chipotle mayo over a tortilla. Top with a trout fillet and ½-¾ cups slaw. Repeat with remaining ingredients. Serve tacos, see smiles!
Notes
To save remaining chipotle peppers for another use, individual wrap with plastic wrap and freeze. Adobo sauce can be frozen in an ice cube tray.
