Fish tacos are a delicious way to do something different and flavorful with your favorite fish. We are using the Riverence Trout Fillets for this dish – they are so easy and quick to cook! Topped with a colorful honey sweetened and fruity slaw, and a drizzle of spicy sauce, this dish is sure to be a favorite!
Ingredients:
- 1 c. chopped purple cabbage
- 1 c. chopped mango
- 1 c. chopped pineapple
- 2 green onions, thinly sliced
- 1/8 c. chopped cilantro
- 2 tbsp. honey
- 1 1/2 tbsp. lime juice, divided, plus 1/2 a lime, sliced
- 1 bag Riverence Trout Fillets
- olive oil, as needed
- 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 1/2 tsp. cumin
- 1/4 tsp. salt, more as needed
- 1/4 tsp. black pepper
- 1/4 tsp. oregano
- 1/4 c. half and half (or you can use a non-dairy replacement)
- liquid of your choice (water, stock, beer)
- 1 1/2 tsp. all-purpose flour
- Sriracha, to taste
- 12 corn tortillas
Instructions:
- Preheat oven to 400 degrees
- For Slaw: In a bowl, combine cabbage, mango, pineapple, green onions, cilantro, honey and 1 tbsp. lime juice. Toss to combine. Set aside and allow to marinate. Toss once or twice more, while marinating. This can be made a few hours in advance, if you wish, to give it more time for flavors to meld.
- For Fish: Place slices of lime in the center of a piece of heavy duty (or several layers of) foil.
- Drizzle fish with olive oil and use your hands to coat the fish well with oil.
- In a small bowl, combine chili powder, paprika, cumin, salt, pepper, and oregano.
- Liberally sprinkle seasoning blend over both sides of fish. Reserve about 1/2 tsp. of seasoning blend for making the sauce later.
- Lay fish on top of the lime slices on the foil.
- Fold foil around the fish and lime, sealing well, to create a packet.
- Place foil wrapped fish on a baking sheet and, when oven is preheated, place in the oven.
- Bake for 10 to 15 minutes, unfold foil (be careful of steam) to confirm fish is flaking. If not, reseal foil and cook for a few more minutes.
- When fish is done, carefully unseal foil and remove fish to a plate to hold – cover to keep warm. Reserve all liquids left in the bottom of the foil packet and pour them into a measuring cup.
- For Sauce: To the measuring cup of reserved drippings from cooking the fish, add remaining 1/2 tablespoon lime juice, half and half, and enough liquid of your choice (water, stock, beer) to make 1/2 cup. Set aside.
- In a small pot, add 2 teaspoon olive oil, reserved 1/2 tsp. of seasoning mix, and flour. Whisk until bubbly and fragrant. Pour in half and half mixture and continue to whisk until thickened. Check for seasoning, add sriracha to taste, and adjust as needed for salt. Set aside to cool slightly.
- Heat corn tortillas until pliable.
- Stack two corn tortillas, top with some of the fish, broken into chunks, some of the slaw, and a drizzle of the sauce. Serve while hot. Should make 6 tacos.