Trout Tacos – a Fusion of the Best of Louisiana and Mexico

One of our favorite ways to get a taste of Mexico when we are home is to make fish tacos with some freshly caught Louisiana Speckled Trout.  If you don’t have any fresh fish on hand, it is ok to substitute any white fish such as tilapia, mahi mahi, or catfish.

There is little doubt that we love Mexico.  It is one of our favorite vacations destinations for so many reasons – food being high on that list.   Unfortunately, reality does not permit us to visit Mexico as often as we would like, so we simply bring the spirit of Mexico home by preparing one of our favorite Mexican foods – tacos!

The best part about this meal is that it combines nicely with our affliction with fishing speckled trout in the Louisiana marshes.  There is nothing better after a day on the water than to prepare these delicious Fresh Trout Tacos!  So, grab a cerveza and enjoy!  Click Trout Tacos  for a printable copy of the recipe.

IMG_0476 (Edited)

Greg’s Fresh Trout Tacos

One of our favorite ways to get a taste of Mexico when we are home is to make fish tacos with some freshly caught Louisiana Speckled Trout.  If you don’t have any fresh fish on hand, it is ok to substitute any white fish such as tilapia, mahi mahi, or catfish.

Yield: 4 servings

Prep time: 15 minutes

Total time: 30 minutes

Ingredients

Fresh Trout Filets | 1 pound

Olive Oil| 2 tablespoons

Cajun Seasoning| ½ teaspoon

Shredded Cabbage| 1 bag

Red Onion| ½ medium onion, sliced thin

Fresh Cilantro| ¼ cup chopped

Lime| ½ medium squeezed

Salt and Pepper| to taste

Flour Tortillas| 6 to 8 (6-inch)

Avocado| 1 whole sliced

Pico de Gallo| 1 container

Directions

Place the fish filets in a baking dish and add 1 tablespoon of olive oil. Season with Cajun Seasoning and turn the fish until evenly coated. Refrigerate and let marinate at least 10 minutes.

Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon olive oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.

Remove the fish from the refrigerator and warm a cast iron skillet over medium heat on the stove top.  Add enough olive oil to coat the bottom of the pan.  Place the fish in the skillet cooking for 2 to 3 minutes.  Flip and cook the other side for an additional 2 to 3 minutes until the fish is white and opaque.  Transfer the fish to a plate.

To assemble a taco, place a piece of fish into a warm tortilla, and top it with slaw, avocado and pico de gallo.  Serve with an ice cold Mexican beer such as Modelo Especial.

 

Author: eat.drink.geaux

As a girl from Louisiana, I have always had a bit of an adventuresome spirit. And Louisiana has always provided me with countless opportunities to experience its rich cultural heritage. As wonderful as Louisiana is, I still have this overwhelming need to experience the world beyond my state boundaries. This wanderlust has taken me from the marshes of Louisiana to the temples in Kyoto, Japan to the magnificent cathedrals in Spain to a dinner party at the home of a merchant marine in Venice. In each of these places, I have been fortunate enough to meet new friends who have shared their culture with me. What began for me as the exploration of places nearby, has evolved into an adventure to places far away. It has been my lifelong dream to share my passion for authentic travel experiences with others.

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