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!
- ½ cup mayonnaise
- 1 large chipotle pepper minced, from a can packed with adobo sauce
- 1 TBS olive oil
- 1 TBS lime juice
- ½ tsp cumin
- 2-3 cups shredded cabbage, red or green
- 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
- 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!
