Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
4
Yield:
8 tacos
Ingredients
16white corn tortillas
1/2poundpurple cabbage, thinly sliced
2green onions, sliced, green and white parts separated
1/2poundcoleslaw mix
3tablespoonsMexican crema, plus more for serving
1teaspoonlime zest, or more to taste
2tablespoonscilantro leaves, or to taste
4troutfilets
3tablespoons plus 1 teaspoontapioca starch
1tablespoonground cumin
2teaspoonschipotle powder
1teaspoonMexican oregano
3tablespoonsvegetable oil for frying, or as needed
1/2cupprepared guacamole, or as needed for serving
Directions
Preheat the oven to 400 degrees F (200 degrees C). Wrap tortillas in foil.
Bake tortillas in the preheated oven until warm, 8 to 10 minutes.
Meanwhile, place cabbage, white parts of green onion, coleslaw mix, 3 tablespoons Mexican crema, lime zest, juice of 2 lime wedges, and cilantro in a large bowl. Toss to coat; season with salt and pepper. Set aside..
Carefully remove skin from trout. Cut each trout filet into 2- to 3-inch pieces. Stir tapioca starch, cumin, chipotle powder, and Mexican oregano together in a shallow bowl.
Dip fish pieces into seasoning mixture to coat.
Heat oil in a large skillet over medium-high heat until hot. Add coated fish pieces; cook until golden brown and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer to a drip tray, and season with salt.
Using 2 corn tortillas for each taco, divide fish, slaw, and guacamole between the tacos. Garnish each with green tops of scallions. Serve with remaining lime wedges and crema on the side. Enjoy!
Nutrition Facts (per serving)
| 1004 | Calories |
| 37g | Fat |
| 132g | Carbs |
| 37g | Protein |
