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Trout Tacos with Zesty Slaw

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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.

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

  1. Whisk together minced chipotle and mayo until well combined. Set aside.
  2. Whisk together olive oil, lime juice, and cumin in a small bowl. Pour over shredded cabbage. Set aside.
  3. Whisk together soymilk with a splash of vinegar, I prefer malt, but apple cider or white vinegar will do as well.
  4. 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.
  5. Heat 2 ½ TBS oil in a large heavy bottomed skillet (I prefer cast iron).
  6. 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.
  7. 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.

Find it online: https://www.alisonsallspice.com/trout-tacos-with-zesty-slaw/