• Entrée •
Trout Tacos (Tacos de le Trucha)
A Southwest touch for a hands-on dinner, from Terri Hutt.
Ingredients:
2 lbs Ted’s Frozen Trout Fillets
juice of 1 lime
2 tbsp mild chili powder
salt and pepper to taste
1/4 cup olive oil
12 corn tortillas
3 cups shredded cabbage
2 cups Pico de Gallo salsa (recipe below)
2 avocados chopped to 1/2 inch dice
fresh cilantro sprigs
Pico de Gallo Salsa:
6 Roma tomatoes, seeds removed, finely diced
1/4 red onion finely diced
1 clove garlic minced
2 tbsp finely chopped cilantro
juice and zest of 1 lime
1 tsp honey
Chipotle, Tabasco or hot sauce to taste
salt to taste
Preparation:
Combine all ingredients for the Pico de Gallo salsa and let blend for 15 minutes.
Whisk the lime juice, olive oil, chili powder, salt and pepper together and rub all over the fish and marinate for 10 minutes.
On high heat, barbeque the marinated trout, flesh side down, for 4 minutes, flip over and cook 4 minutes on skin side, or until flesh is flaky. Remove to serving platter. Trout will easily push off skin at this point.
Grill the tortillas about 1 minute on each side.
Serves 4.
