Go Back
Trout Tacos
Eva

Trout Tacos

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 1004
Ingredients Equipment Method Notes

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
  • as needed lime wedges, divided
  • 2 tablespoons cilantro leaves, or to taste
  • 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

Equipment

  • Large Skillet
  • Mixing Bowls

Method
 

  1. Preheat your oven to 400°F (200°C). Wrap the stack of corn tortillas in aluminum foil.
    16 white corn tortillas
  2. Bake the wrapped tortillas in the preheated oven for 8 to 10 minutes, until warm and pliable.
  3. 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
  4. Prepare the Trout: Carefully remove the skin from the trout filets. Cut each filet into 2- to 3-inch pieces.
    4 trout filets
  5. 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
  6. Dip each piece of trout into the seasoning mixture, ensuring all sides are lightly coated.
  7. 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
  8. Cook the trout for 2 to 3 minutes per side, until the coating is golden brown and the fish flakes easily with a fork.
  9. 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
  10. 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
  11. Top the fish with the prepared slaw and a dollop of guacamole.
    1/2 cup prepared guacamole, or as needed for serving
  12. 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

Using two tortillas per taco helps prevent them from breaking. The slaw can be made ahead of time, but for the crispiest texture, fry the trout just before serving. Cornstarch can be used as a direct substitute for tapioca starch.