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Trout Sausage Fish Tacos

Updated: Jan 10, 2019

Makes 6 tacos

1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 tablespoons fat-free mayonnaise 3 tablespoons reduced-fat sour cream 1 1/2 teaspoons fresh lime juice 1/4 teaspoon salt

1/4 teaspoon pepper

1 garlic clove, minced

Beans: 1 can black beans, drained and rinsed 1/4 cup diced red onion 1/3 cup taco cheese blend 1 teaspoon cumin 1 teaspoon cayenne 1 garlic clove, minced 1 1/2 teaspoons fresh lime juiceSalt and pepper

Slaw: 2 cups red cabbage, shredded 2 cups green cabbage, shredded 1 cup carrots, grated 2 to 3 green onions, thinly sliced 2 garlic cloves, minced 1 tablespoon fresh lime juice 2 to 3 tablespoons mayonnaise Salt and pepper The rest: 8 ounces Sunburst Trout Sausage

1 tablespoon olive oil

12 six inch corn tortillas 1 avocado, cut in to 1 inch cubes Pickled red onions Fresh lime juice

Cooked rice optional

1. In a large bowl, generously salt the shredded cabbage. With your hands, massage and squeeze the cabbage to help it release it's liquid and begin to wilt. Transfer to a colander and set over the bowl to drain for about 15 minutes. 2. To prepare the crema, combine all 8 ingredients in a small bowl and set aside. 3. Heat olive oil in a pan over medium heat, and cook the trout sausage until done, breaking it up into smaller pieces. Transfer to a bowl, cover and set aside. 4. Add the red onion to the pan and cook for a few minutes until translucent. Add the beans and a small amount of water to the pan. Let the beans cook, stirring occasionally. 5. While the beans are simmering, squeeze the cabbage with your hands to remove as much water as possible. Transfer back to the bowl, add the rest of the ingredients for the slaw and mix well. Salt and pepper to taste 6. As the beans begin to break down, add more water to keep them from drying out. You want to end up with a consistency like refried beans. Towards the end of cooking, stir in the spices and garlic and lime juice. Turn the heat off and mix in the cheese. Salt and pepper to taste. 7. Wrap the tortillas in a towel and heat in the microwave for 30 seconds. 8. To assemble the tacos, use two corn tortillas on top of each other. Add beans, optional rice, trout sausage, crema, avocado, slaw, pickled onions, and a dash of fresh lime juice on top

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