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
Ingredients:
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
Salt
Pepper
Slaw:
Mix the broccoli cabbage slaw with the apple cider vinegar, salt, and pepper to taste.
Trout:
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.
Taco:
Prepare each taco with a coating of the Stonewall Kitchen Truffle Aioli, next add the trout, slaw, cilantro, and a squeeze of lime.
Enjoy!
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