Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Trout Tacos Recipe
Trout tacos showcase the delicate, mild flavor of fresh trout paired with crisp slaw, creamy crema, and bright lime for a light, refreshing taco experience. These elegant fish tacos allow the trout's subtle taste to shine while complementary toppings add texture and flavor without overwhelming the delicate seafood. Perfect for those who prefer milder fish flavors in their tacos.
These trout tacos take advantage of trout’s mild, delicate flavor. With a semi-homemade slaw, crema, lime, and guacamole, these fish tacos are really tasty.
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
4
Yield:
8 tacos
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Ingredients
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
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
1/2 cup prepared guacamole, or as needed for serving
Directions
Preheat the oven to 400 degrees F (200 degrees C). Wrap tortillas in foil.
Bake tortillas in the preheated oven until warm, 8 to 10 minutes.
Meanwhile, place cabbage, white parts of green onion, coleslaw mix, 3 tablespoons Mexican crema, lime zest, juice of 2 lime wedges, and cilantro in a large bowl. Toss to coat; season with salt and pepper. Set aside..
Carefully remove skin from trout. Cut each trout filet into 2- to 3-inch pieces. Stir tapioca starch, cumin, chipotle powder, and Mexican oregano together in a shallow bowl.
Dip fish pieces into seasoning mixture to coat.
Heat oil in a large skillet over medium-high heat until hot. Add coated fish pieces; cook until golden brown and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer to a drip tray, and season with salt.
Using 2 corn tortillas for each taco, divide fish, slaw, and guacamole between the tacos. Garnish each with green tops of scallions. Serve with remaining lime wedges and crema on the side. Enjoy!
Nutrition Facts (per serving)
| 1004 | Calories |
| 37g | Fat |
| 132g | Carbs |
| 37g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1004 | |
| % Daily Value * | |
| Total Fat 37g | 48% |
| Saturated Fat 8g | 38% |
| Cholesterol 55mg | 18% |
| Sodium 1295mg | 56% |
| Total Carbohydrate 132g | 48% |
| Dietary Fiber 13g | 47% |
| Total Sugars 5g | |
| Protein 37g | 74% |
| Vitamin C 58mg | 64% |
| Calcium 222mg | 17% |
| Iron 10mg | 56% |
| Potassium 1026mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
