Trout tacos are a wonderful and nutritious recipe that blends the delicate flavor of trout with fresh ingredients. Because of this, they are ideal for a quick dinner during the week or for a party that is full of fun.
This recipe calls for pan-seared trout that is accompanied by a mango salsa that is quite colorful, and it is all wrapped in warm tortillas. The recipe for them is as follows.
The tacos made with trout are a delectable way to experience fish in a manner that is both enjoyable and portable. Adding texture to the dish is the crunch of cabbage, which complements the mild flavor of trout, which goes wonderfully with the sweetness of mango salsa.
This recipe is not only easy to create, but it is also loaded with nutrients, making it an excellent option for any meal that you are interested in eating.
Ingredients
For the Trout:
- 1.5 lbs trout fillet (thin fillets preferred)
- 1 tablespoon taco or fajita seasoning
- ½ tablespoon olive oil (optional for air frying)
For the Mango Salsa:
- 1 cup diced mango (from 1 mango)
- ½ cup diced tomatoes
- ½ cup diced cucumber
- ½ Hass avocado, diced
- ½ small yellow onion, finely diced
- ½ – 1 jalapeño, minced (optional)
- ¼ cup cilantro leaves, chopped
- ⅛ – ¼ teaspoon sea salt (to taste)
- ¼ teaspoon ground cumin
- ½ – 1 tablespoon lime juice (to taste)
For the Tacos:
- 6 taco-sized tortillas (flour or corn)
- 1 cup shredded or finely sliced purple cabbage
- Optional garnishes: sour cream, lime wedges, cilantro leaves
Also see :- Buffalo Chicken Tater Tot Casserole Recipe
Instructions
Apply the taco seasoning to the fish fillets and sprinkle it on top. Keep the skin on the fillets if they have it because it will be easy to remove when the fillets have been cooked.
Preheat the air fryer to 400 degrees Fahrenheit. After seasoning the trout, place it in the basket with the skin-side down. Olive oil can be used as a brush upon request. Air fried for eight to ten minutes, or until the food is completely cooked through.
In a big nonstick pan, bring the temperature up to medium. Add a quarter of a spoonful of olive oil. The trout should be cooked with the skin-side down for three to four minutes, after which it should be flipped and cooked for another three to four minutes, or until it can be easily flaked with a fork.
Put the chopped mango, tomatoes, cucumber, avocado, onion, jalapeño, cilantro, salt, cumin, and lime juice into a bowl and mix them together. Adjust the seasoning to your liking. Toast the tortillas or heat them in the microwave until they are warm, and then cover them.
After the trout has been cooked, use a fork to break it up into bite-sized pieces. Arrange two to three pieces of trout on each tortilla, and then top with mango salsa and cabbage that has been shredded.
A squeeze of lime juice, a dollop of sour cream, and some chopped cilantro should be used as garnishes. Serve as soon as possible.
Nutrition
It is estimated that each meal of two tacos containing trout offers approximately:
- Calories: 500
- Total Fat: 20 g (Saturated Fat: 3g)
- Cholesterol: 55 mg
- Sodium: 500 mg
- Total Carbohydrates: 50 g (Dietary Fiber: 10 g, Sugars: 5 g)
- Protein: 25 g
The trout in this dish is a good source of omega-3 fatty acids, the mango and veggies are good sources of vitamins, and the tortillas and cabbage are good sources of fiber respectively.
Tips
It is best to use fresh fish, but frozen trout can still be used successfully. Make sure that it has been properly thawed before you cook it.
For an additional layer of taste and nutritional value, you are free to incorporate additional items into the salsa, such as corn or bell peppers.
Tortillas made from corn or flour can be used; however, corn tortillas have a more flavorful and satisfying texture.
