Fresh City Fish Tacos

By dee
December 12, 2017

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Serves: 4-6


  • 16 ounces trout fillet, cut in half
  • 3 tablespoons taco seasoning
  • 10 corn tortillas
  • 1 cup cabbage, thinly sliced (shredded)
  • 2 avocados, peeled, pit removed, and cubed
  • 1 bunch cilantro, roughly chopped
  • 1 cup pico de gallo
  • 2 limes, cut into wedges
  • 2 tablespoons olive oil
In This Recipe


  1. Rinse trout fillets and pat to dry. Season with taco seasoning until well covered. Set aside for 15 minutes.
  2. Over medium-high, heat a large pan. Add olive oil. As soon as oil is popping, add trout fillets. Cook until fish is flakes, about 6 minutes on each side.
  3. Remove fish from pan and place on a paper towel lined plate to remove excess oil.
  4. Heat another mid-size pan over medium. One at a time, heat tortillas until lightly browned on each side (about 1-2 minutes each side).
  5. Remove from heat and plate tortillas. Add flaked fish, avocado, salsa, cabbage, cilantro, and a lime wedge.

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