Author Notes
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Ingredients
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16 ounces
trout fillet, cut in half
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3 tablespoons
taco seasoning
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10
corn tortillas
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1 cup
cabbage, thinly sliced (shredded)
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2
avocados, peeled, pit removed, and cubed
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1 bunch
cilantro, roughly chopped
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1 cup
pico de gallo
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2
limes, cut into wedges
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2 tablespoons
olive oil
Directions
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Rinse trout fillets and pat to dry. Season with taco seasoning until well covered. Set aside for 15 minutes.
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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.
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Remove fish from pan and place on a paper towel lined plate to remove excess oil.
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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).
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Remove from heat and plate tortillas. Add flaked fish, avocado, salsa, cabbage, cilantro, and a lime wedge.
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