Discover a delicious and quick way to enjoy fish tacos with this fantastic Trout Tacos recipe. Taking advantage of trout’s mild, delicate flavor, these tacos are a flavorful and healthy meal, featuring crispy, seasoned fish, a zesty semi-homemade slaw, creamy guacamole, and a drizzle of crema. Ready in just 30 minutes, they’re a guaranteed weeknight winner.
Table of Contents
Why You Will Love This Recipe
My love for these tacos started after a successful fishing trip left me with an abundance of fresh trout. I wanted a simple yet celebratory way to enjoy the catch. This recipe, with its vibrant slaw and perfectly spiced, crispy trout, was the perfect solution. It’s become our favorite way to turn a simple fish dinner into a fun, interactive, and incredibly tasty meal.
Ingredients
For the Tacos & Slaw:
- 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
For the Fish:
- 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
For Serving:
- 1/2 cup prepared guacamole, or as needed for serving
Step-by-step instructions for making the recipe
- Preheat your oven to 400°F (200°C). Wrap the stack of corn tortillas in aluminum foil.
- Bake the wrapped tortillas in the preheated oven for 8 to 10 minutes, until warm and pliable.
- Make the Slaw: In a large bowl, combine the thinly sliced purple cabbage, the white parts of the green onions, the coleslaw mix, 3 tablespoons of Mexican crema, lime zest, and the juice from 2 lime wedges. Add the cilantro and toss everything to coat. Season with salt and pepper to taste. Set aside.
- Prepare the Trout: Carefully remove the skin from the trout filets. Cut each filet into 2- to 3-inch pieces.
- In a shallow bowl, stir together the tapioca starch, ground cumin, chipotle powder, and Mexican oregano.
- Dip each piece of trout into the seasoning mixture, ensuring all sides are lightly coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated trout pieces in a single layer, working in batches if necessary.
- Cook the trout for 2 to 3 minutes per side, until the coating is golden brown and the fish flakes easily with a fork.
- Transfer the cooked trout to a paper towel-lined plate and season immediately with a pinch of salt.
- Assemble the Tacos: For each taco, use two warm corn tortillas stacked together for stability. Divide the crispy trout pieces among the tortillas.
- Top the fish with the prepared slaw and a dollop of guacamole.
- Garnish with the reserved green parts of the scallions. Serve immediately with extra lime wedges and Mexican crema on the side.
Trout Tacos
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wrap the stack of corn tortillas in aluminum foil.16 white corn tortillas
- Bake the wrapped tortillas in the preheated oven for 8 to 10 minutes, until warm and pliable.
- Make the Slaw: In a large bowl, combine the thinly sliced purple cabbage, the white parts of the green onions, the coleslaw mix, 3 tablespoons of Mexican crema, lime zest, and the juice from 2 lime wedges. Add the cilantro and toss everything to coat. Season with salt and pepper to taste. Set aside.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, as needed lime wedges, divided, 2 tablespoons cilantro leaves, or to taste, to taste salt and freshly ground black pepper
- Prepare the Trout: Carefully remove the skin from the trout filets. Cut each filet into 2- to 3-inch pieces.4 trout filets
- In a shallow bowl, stir together the tapioca starch, ground cumin, chipotle powder, and Mexican oregano.3 tablespoons plus 1 teaspoon tapioca starch, 1 tablespoon ground cumin, 2 teaspoons chipotle powder, 1 teaspoon Mexican oregano
- Dip each piece of trout into the seasoning mixture, ensuring all sides are lightly coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated trout pieces in a single layer, working in batches if necessary.3 tablespoons vegetable oil for frying, or as needed
- Cook the trout for 2 to 3 minutes per side, until the coating is golden brown and the fish flakes easily with a fork.
- Transfer the cooked trout to a paper towel-lined plate and season immediately with a pinch of salt.to taste salt and freshly ground black pepper
- Assemble the Tacos: For each taco, use two warm corn tortillas stacked together for stability. Divide the crispy trout pieces among the tortillas.16 white corn tortillas
- Top the fish with the prepared slaw and a dollop of guacamole.1/2 cup prepared guacamole, or as needed for serving
- Garnish with the reserved green parts of the scallions. Serve immediately with extra lime wedges and Mexican crema on the side.2 green onions, sliced, green and white parts separated, 3 tablespoons Mexican crema, plus more for serving, as needed lime wedges, divided
Notes
FAQ
Can I use a different type of fish?
Absolutely! Any mild, flaky white fish will work well, such as tilapia, cod, or catfish. The cooking time may vary slightly depending on the thickness of the filets.
What can I use instead of tapioca starch?
Cornstarch is a perfect 1:1 substitute for tapioca starch and will yield a similarly crispy coating.
I can’t find Mexican crema. What’s a good substitute?
A mixture of sour cream and a little lime juice or buttermilk is a great substitute. Combine 3 tablespoons of sour cream with 1 teaspoon of lime juice to mimic the tangy, creamy texture.
How can I make this gluten-free?
This recipe is naturally gluten-free as long as you confirm that your corn tortillas and coleslaw mix (if it contains any seasonings) are certified gluten-free.