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Trout Tacos

Updated: Jan 11, 2019

I guess we really like trout tacos at Sunburst! This time we will be using fillets to make a nice light summer taco. Pair it with a growler from our Sunburst Market or your favorite summer wine.

Serving Size: 6 appetizer sized tacos


1 lb Fresh Sunburst Trout Fillets

2 tbs Mesa Rosa Chipotle southwestern smoky blend seasoning (you can find it at the Sunburst Market)

1 jar Stonewall Kitchen Truffle Aioli

1 bag broccoli cabbage slaw or use the slaw recipe from our previous taco post found here (replace the mayonnaise with the same amount of apple cider vinegar.)

2 tbs apple cider vinegar

1 bunch fresh cilantro

1 lime

1 package tacos

1 tbs olive oil




Mix the broccoli cabbage slaw with the apple cider vinegar, salt, and pepper to taste.


Slice the trout into 1 inch thick strips

Coat the strips in the Mesa Rosa seasoning and a pinch of salt

Heat your skillet on medium with the olive oil. Add the trout cooking about 3-4 minutes turning it half way through to slightly crisp the sides.


Prepare each taco with a coating of the Stonewall Kitchen Truffle Aioli, next add the trout, slaw, cilantro, and a squeeze of lime.


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