I LOVE tacos, it may be my favorite night of the week. With Cinco de Mayo and summer fast approaching here is a tasty, and healthy, trout taco.
Side note. With the lime cilantro tacos, you can either go to all this trouble, or just buy our pre-marinated lime cilantro trout.
Lime Cilantro Trout Taco
2 lbs Sunburst Trout fillets
1 cup cilantro
1/4 cup olive oil
4 cloves of garlic
1 jalapeño (for un-spicy remove the seeds)
1 teaspoon kosher salt (or more to taste)
½ teaspoon fine pepper
1 teaspoon Cumin
½ cup sour cream (Thes gets saved for the end)
Taco shells, soft or hard, either is fine
First wash and remove the leaves from the cilantro stems. Place cilantro, juice from half the lime, olive oil, garlic, jalapeño, salt, pepper, and cumin in a food processor. Blend until smooth.
Be sure to taste the marinade, and add more salt and/or lime if needed.
Use half the marinade for cooking, and save the remainder to turn into a creamy sauce. You won't be sorry you saved some!
Here's the fun part, skinning the trout. (If you like to eat the skin feel free to skip this part.)
Please note you will need a very sharp knife to do this properly. Mine was sort of sharp enough, but a sharper one would have made this much easier.
Trim the belly from the fillet. Using a fork hold the tail and take the knife, running it under the flesh, but above the skin to remove the skin. Then cut the trout into bite sized strips.
Pour half the marinade on the trout and save the rest for a finishing sauce.
Place your favorite pan on the stove and turn on to medium high heat. Once the pan has become slightly hot you can either pour all the trout in and cook at once, or cook in small batches. I was cooking for 8 people and on a time crunch so I put it all in together and it came out great. Cook for 5 minutes turning every few minutes to make sure each side is nicely cooked. It's finished when the trout becomes flaky. (Pictured is 2.5lbs and I doubled the recipe. I had enough marinade to coat all the trout as well as over a pound of steak, and have enough left over to make the finishing sauce.)
Take remaining marinade add a 1/2 cup of sour cream and blend in the processor until creamy. If you like it even creamier with a little more tang keep adding sour cream until you like the flavor.
1/4 cup red wine vinegar
1 1/2 tablespoons sugar
2 tablespoons vegetable or coconut oil
1 teaspoon salt
1 sack, 16 ounces, shredded broccoli mix for slaw
Mix the red wine vinegar, sugar, oil, and salt in a bowl. Mix until the sugar is dissolved, or put it in a small sauce pan and heat on the stove until dissolved. Pour on the broccoli mix.
1/4 teaspoon Salt
Puree the avocado, lemon, and salt until smooth and mousse like. Add more salt to taste if necessary.
When all the ingredients are finished it's time to make your taco! I prefer to fry corn tortillas for my tacos. Layer taco shell, avocado mousse, slaw, trout, and lime cilantro cream sauce. Enjoy!
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